Caramelized Shallot and Sage Risotto with Parmesan

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

A creamy risotto enhanced by sweet caramelized shallots and earthy fresh sage, finished with nutty Parmesan cheese for a comforting and elegant dish. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, chicken broth, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken broth
• 3 medium, thinly sliced shallots
• 8 leaves, chopped fresh sage leaves
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup dry white wine
• 1/2 cup, freshly grated Parmesan cheese
• to taste salt
• 1/4 tsp, freshly ground black pepper

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Instructions

1. Step 1: In a medium saucepan, warm 4 cups chicken broth over low heat and keep it at a gentle simmer.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 thinly sliced shallots and cook for 10-12 minutes until they are deeply golden and caramelized, stirring occasionally.
3. Step 3: Stir in 8 chopped fresh sage leaves and cook for 1 minute until fragrant.
4. Step 4: Add 1 cup Arborio rice to the skillet and toast it with the shallots and sage for 2 minutes, stirring constantly to coat the grains.
5. Step 5: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed, about 2-3 minutes.
6. Step 6: Begin adding the simmering broth one ladle (about 1/2 cup) at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding the next ladle. Continue this process for 18-20 minutes until the rice is tender but still has a slight bite.
7. Step 7: Remove from heat and stir in 2 tbsp unsalted butter and 1/2 cup freshly grated Parmesan cheese until melted and creamy. Season with salt and 1/4 tsp freshly ground black pepper to taste. Serve immediately.