Sage and Wild Mushroom Risotto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy risotto infused with fresh sage and wild mushrooms, finished with a touch of lemon for brightness. This Italian-inspired one-pot recipe, ready in about 45 minutes, pairs Arborio rice, Wild mushrooms, Fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp butter in a large pot over medium heat. Add 1/2 cup diced yellow onion and cook until translucent, about 5 minutes. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
  2. Step 2: Add 8 oz sliced wild mushrooms to the pot and cook for 5 minutes until they release liquid and brown slightly. Stir in 1/4 cup chopped fresh sage and cook for 1 minute.
  3. Step 3: Add 1.5 cups arborio rice to the pot and stir until coated, cooking for 2 minutes until lightly toasted.
  4. Step 4: Pour in 1/2 cup dry white wine and stir until absorbed, about 2 minutes.
  5. Step 5: Add 4 cups chicken broth, 1/2 cup at a time, stirring constantly after each addition. Wait for liquid to absorb before adding more, cooking for 20-25 minutes total.
  6. Step 6: Remove from heat. Stir in 1 tbsp lemon juice, 1 tsp lemon zest, 2 tbsp butter, and 1/2 cup grated Parmesan cheese. Season with salt and pepper to taste.

Frequently asked questions

How long does Sage and Wild Mushroom Risotto take to make?

Total time is about 45 minutes (15 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 Sage and Wild Mushroom Risotto?

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 Sage and Wild Mushroom Risotto?

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 Sage and Wild Mushroom Risotto 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 Sage and Wild Mushroom Risotto?

Italian one pot 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.

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