Parmesan and Herb Risotto with Crispy Sage
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 leaves fresh sage leaves
- 1 tsp, chopped fresh thyme
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Warm 4 cups chicken broth in a saucepan over low heat, keeping it hot but not boiling.
- 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.
- Step 3: Stir in 1 cup Arborio rice and cook for 2 minutes, stirring constantly, until the rice is glossy and lightly toasted.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until fully absorbed by the rice.
- 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.
- 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.
- 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.
- Step 8: Serve the risotto garnished with the crispy sage leaves for a snowy, aromatic finish.
Frequently asked questions
How long does Parmesan and Herb Risotto with Crispy Sage take to make?
Total time is about 35 minutes (10 min prep + 25 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 Parmesan and Herb Risotto with Crispy Sage?
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 Parmesan and Herb Risotto with Crispy Sage?
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 Parmesan and Herb Risotto with Crispy Sage 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.
What goes well with Parmesan and Herb Risotto with Crispy Sage?
Italian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
