Parmesan and Herb Risotto with Crispy Sage

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

Creamy risotto enriched with Parmesan cheese and fresh herbs, topped with crispy sage leaves for an elegant winter-inspired dish. This Italian-inspired rice and grain recipe, ready in about 35 minutes, pairs Arborio rice, chicken broth, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 1/2 cup dry white wine
• 3/4 cup grated Parmesan cheese
• 3 tbsp unsalted butter
• 1 small, finely chopped yellow onion
• 10 fresh sage leaves
• 1 tsp, chopped fresh thyme
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Warm 4 cups chicken broth in a saucepan over low heat, keeping it hot but not boiling.
2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 small finely chopped yellow onion and sauté for 3-4 minutes until translucent and fragrant.
3. Step 3: Stir in 1 cup Arborio rice and cook for 2 minutes, stirring constantly, until the rice is glossy and lightly toasted.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until fully absorbed by the rice.
5. Step 5: Add the warm broth 1/2 cup at a time, stirring frequently and waiting until each addition is almost fully absorbed before adding the next, cooking the risotto for about 18-20 minutes until creamy and the rice is tender but still has a slight bite.
6. Step 6: Meanwhile, in a small pan, melt 1 tbsp unsalted butter over medium heat. Add 10 fresh sage leaves and fry for 1-2 minutes until crispy and fragrant. Remove and set aside.
7. Step 7: Remove the risotto from heat and stir in 3 tbsp unsalted butter, 3/4 cup grated Parmesan cheese, and 1 tsp chopped fresh thyme. Season with salt and black pepper to taste.
8. Step 8: Serve the risotto garnished with the crispy sage leaves for a snowy, aromatic finish.