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Mushroom Sage Risotto
This easy mushroom risotto recipe with browned sage butter is easy to follow and will give you the creamiest risotto. This mushroom risotto will have you thinking you're at a fine Italian restaurant.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Calories: 570 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 8 ounces mushroom blend (or mushroom of choice, cleaned and trimmed)
- 2 tablespoons olive oil
- 6 tablespoons butter (divided)
- 6 fresh sage leaves
- 2 tablespoons shallot (minced)
- 3 cloves garlic (minced)
- 1 1/2 cup arborio rice (or other short-grain rice)
- 1/2 cup dry white wine
- 4 cups broth (warmed in small side pot)
- 1/4 cup fresh grated parmesan cheese (plus more for serving)
- Kosher salt to taste
- freshly ground black pepper
Instructions
- In a small sauce pot, warm broth on low
- In a high walled sauté pan, over medium heat, add 2 tbsp olive oil, mushrooms, a pinch of kosher salt/pepper and sauté until lightly browned, about 8 minutes. Mushrooms will release liquid, then they will cook down to half their original size. Remove from skillet and set aside in bowl.
- Add 4 tbsp of butter and once melted, add the fresh sage leaves. Stir and cook for about 5 minutes until butter begins to brown, remove from skillet and set aside.
- Add remaining 2 tbsp of butter and shallots, sauté 2 minutes until they begin to soften. Add garlic and cook 1 minute until fragrant. Add arborio rice and toast, stirring a few times, for 2 minutes. Next, add 1/2 cup white wine and allow it to deglaze in the skillet and reduce, about 3 minutes.
- Slowly begin adding the broth one ladle at a time, continuously stirring. Do not add another ladle until the liquid has absorbed into the rice. Continue doing this until risotto is al dente and no longer absorbs liquid, about 16-18 minutes. Should be about 3 1/2-4 cups of broth. You do not want it to be watery, risotto should be toothsome.
- Once the risotto is done cooking, add in the parmesan, mushrooms, browned sage butter, and stir to combine. Turn the heat off, remove from heat and add salt & pepper to taste. Serve and garnish with fresh parmesan if desired.
Cup of Yum
Notes
- I used a combination of oyster, shiitake, and baby portabello mushrooms
- Ensure broth is warmed before adding it to the risotto
- Add 1 ladle at a time, continuously stirring until liquid is absorbed then repeat.
- Risotto should be al dente when done cooking, not mushy.
- Continuously stirring allows the rice to cook evenly, keeps it from burning, and gives the risotto that creamy velvety texture.
Nutrition Information
Calories
570kcal
(29%)
Carbohydrates
69g
(23%)
Protein
8g
(16%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
51mg
(17%)
Sodium
1193mg
(50%)
Potassium
293mg
(8%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1080IU
(22%)
Vitamin C
1mg
(1%)
Calcium
73mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 570
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 69g | 23% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 1193mg | 50% |
| Potassium | 293mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.