• Trim stems from button and cremini mushrooms, then thinly slice caps. Keep caps and stems separate.
• Cut or tear oyster mushrooms lengthwise into 1/2-inch slices.
• Pick sage leaves from stems. Keep leaves and stems separate.
• Peel, then mince or grate garlic.

• Line a plate with paper towels. Set aside.
• Heat a large non-stick pan over medium-high.
• When hot, add 2 tbsp (4 tbsp) oil, then sage leaves. Fry for 1 min, until crisp. (TIP: We love to use olive oil for frying sage.)
• Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside.
• Reserve residual sage oil and set aside.

• Meanwhile, in a medium pot, combine 4 1/2 cups (5 1/2 cups) warm water, broth concentrate, sage stems and mushroom stems.
• Cover and bring to a boil over high heat.
• Once boiling, reduce heat to medium-low, still covered.

• Pat chicken dry with paper towels. Season with salt and pepper.
  
• Reheat the pan (from step 2) over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken.
• Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer chicken to a plate and cover to keep warm. 
• Carefully wipe out pan.
• Heat the same pan over medium-high, then add reserved sage oil.
• Add onions and remaining mushrooms. Cook for 5-6 min, stirring occasionally, until softened.
• Add garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (Like things spicy? Add more chili flakes!)
• Season with pepper, then stir to combine.

• To the pan with veggies, add rice and garlic. Cook, stirring often, until fragrant, 1-2 min.
• Add cooking wine. Cook for 1-2 min, stirring often, until wine is absorbed.
• Add 1 cup broth from the medium pot. (NOTE: Leave sage and mushroom stems behind in the pot.)
• Reduce heat to medium. Cook, stirring often, until broth is absorbed by rice.
• Continue to add broth, 1 cup at a time, stirring often for 25-30 min, until broth is absorbed, texture is creamy and rice is tender.

• When the final addition of broth has been added to the risotto, add spinach, half the Parmesan and 2 tbsp (4 tbsp) butter.
• Cook for 1-3 min, stirring often, until spinach wilts and broth is almost completely absorbed.
• Remove from heat, then season with salt and pepper.
• Thinly slice chicken.
• Divide risotto and chicken between bowls.
• Sprinkle remaining Parmesan and fried sage over top.
• Sprinkle with any remaining chili flakes, if you like.

If you've opted to add chicken breasts, reserve residual sage oil. Set aside.

Pat chicken dry with paper towels. Season with salt and pepper. Reheat the pan (from step 2) over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate and cover to keep warm. Return sage oil to the same pan to cook veggies.

Thinly slice chicken. Top bowls with chicken.