Slow-Simmered Mushroom & Sage Risotto
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-inspired pasta (vegetarian) ready in about 45 minutes pairs arborio rice, mixed wild mushrooms, finely chopped fresh sage leaves 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 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
Instructions
- 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.
- Step 2: Add 1 1/2 cups arborio rice and stir to coat each grain, cooking for 2 minutes until edges become slightly translucent.
- Step 3: Pour in 1/2 cup dry white wine and cook, stirring constantly, until fully absorbed and liquid evaporates, about 2 minutes.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Mushroom & Sage 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 Slow-Simmered Mushroom & 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 Slow-Simmered Mushroom & 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 Slow-Simmered Mushroom & 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 Slow-Simmered Mushroom & Sage Risotto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
My whole family loved this.
- ★★★★★
Absolutely wonderful.
