Slow-Simmered Mushroom & Sage Risotto

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A creamy, deeply savory risotto made with earthy wild mushrooms and fresh sage, simmered to perfect al dente perfection with a touch of Parmesan. This Italian rice and grain recipe (vegetarian), ready in about 45 minutes, pairs arborio rice, mixed wild mushrooms, and fresh sage leaves for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 1/2 cups arborio rice
• 8 oz mixed wild mushrooms
• 1/4 cup finely chopped fresh sage leaves
• 1/2 cup dry white wine
• 4 cups chicken stock
• 1/2 cup grated Parmesan cheese
• 3 tbsp extra-virgin olive oil
• 1 finely diced shallot
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add diced shallot and sauté for 2 minutes until translucent but not browned.
2. Step 2: Add 1 1/2 cups arborio rice and stir to coat each grain, cooking for 2 minutes until edges become slightly translucent.
3. Step 3: Pour in 1/2 cup dry white wine and cook, stirring constantly, until fully absorbed and liquid evaporates, about 2 minutes.
4. Step 4: Begin adding 1 cup chicken stock at a time, stirring frequently, allowing each addition to be almost fully absorbed before adding more; continue for 20-25 minutes until rice is creamy but still firm to the bite.
5. Step 5: While rice cooks, heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Add 8 oz sliced mushrooms and cook for 6-7 minutes until golden brown and tender, then stir in 1/4 cup chopped sage and cook for 30 seconds until fragrant.
6. Step 6: Stir mushroom mixture into risotto, add 1/2 cup grated Parmesan, and cook for 1 minute more until cheese melts and sauce coats rice. Season with salt and pepper, then serve immediately.