Savory Mushroom and Sage Risotto

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

Creamy Arborio rice cooked with earthy mushrooms and fresh sage, finished with Parmesan cheese. This italian-inspired vegetarian (gluten-free) ready in about 45 minutes pairs Arborio rice, vegetable broth, mixed mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.3 (11 ratings) Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp butter in a large saucepan over medium heat. Add diced shallot and cook for 2 minutes until translucent.
  2. Step 2: Stir in 1 1/2 cups Arborio rice and cook for 1 minute, stirring constantly, until rice is coated and slightly translucent.
  3. Step 3: Add 1/2 cup white wine and simmer until evaporated, about 3 minutes.
  4. Step 4: Add 4 cups vegetable broth, 1/2 cup at a time, stirring constantly after each addition. Wait until liquid is absorbed before adding more, cooking for 20-25 minutes total.
  5. Step 5: While rice cooks, sauté 8 oz sliced mushrooms in 1 tbsp butter until golden brown and tender, about 5 minutes.
  6. Step 6: When rice is creamy and tender (al dente), stir in 3 tbsp chopped sage, 1/2 cup grated Parmesan, and the sautéed mushrooms. Cook for 1 minute until cheese melts and flavors meld.

Frequently asked questions

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

Total time is about 45 minutes (20 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 Savory Mushroom and Sage 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 Savory Mushroom and Sage 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 Savory Mushroom and Sage 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.

Is Savory Mushroom and Sage Risotto gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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