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Creamy Mushroom Risotto with Crispy Sage

Creamy Mushroom Risotto with Crispy Sage
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Indulge in the comforting warmth of Creamy Mushroom Risotto with Crispy Sage. This delightful dish pairs creamy Arborio rice with the rich, earthy flavors of fresh mushrooms, all beautifully complemented by the crunch of crispy sage. Perfect for cozy dinners or elegant gatherings, this risotto is a culinary experience that elevates any meal. With its simple preparation and impressive results, it’s a recipe everyone will love. Serve it as a satisfying main course or alongside your favorite salad for a complete dining experience.

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups low-sodium vegetable broth
  • 1 cup fresh mushrooms (cremini or shiitake), chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 6 sage leaves
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Salt and pepper to taste

Instructions

  1. In a large pan, heat olive oil and butter over medium heat. Add the onion and garlic; sauté until translucent.
  2. Stir in the chopped mushrooms; cook until golden brown (5-7 minutes).
  3. Add Arborio rice and toast for 1-2 minutes, stirring frequently.
  4. Gradually add warm vegetable broth one ladle at a time, stirring until absorbed (about 20 minutes) until creamy and al dente.
  5. Stir in Parmesan cheese and season with salt and pepper to taste.
  6. For crispy sage, fry sage leaves in olive oil for about 1-2 minutes until crispy; drain on paper towels.
  7. Serve the risotto hot topped with crispy sage and additional Parmesan if desired.

Nutrition

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