Caramelized Shallot and Sage Risotto with Parmesan
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 & grains (vegetarian) ready in about 40 minutes pairs Arborio rice, chicken broth, medium, thinly sliced 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, warm 4 cups chicken broth over low heat and keep it at a gentle simmer.
- 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.
- Step 3: Stir in 8 chopped fresh sage leaves and cook for 1 minute until fragrant.
- 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.
- Step 5: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed, about 2-3 minutes.
- 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.
- 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.
Frequently asked questions
How long does Caramelized Shallot and Sage Risotto with Parmesan take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Caramelized Shallot and Sage Risotto with Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Caramelized Shallot and Sage Risotto with Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caramelized Shallot and Sage Risotto with Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Caramelized Shallot and Sage Risotto with Parmesan vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
