with Pan-Fried Sage Leaves
This dish takes flavour inspiration from your favourite trattoria. Hearty broth plumps up each grain of rice to create an irresistibly creamy risotto. A sprinkle of fragrant, crispy sage leaves will make you feel like a top chef. Ingredients: Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Arborio rice • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Yellow onion • Spinach • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Sage • Garlic • Garlic salt (salt, garlic powder, silicon dioxide, tricalcium phosphate, high oleic sunflower oil) • Chili flakes.
Allergens
Utensils
Tags
Mixed Mushrooms
200 g
Arborio Rice
0.75 cup
Onion, chopped
56 g
Baby Spinach
56 g
Sage
7 g
Garlic, cloves
2 unit(s)
Vegetable Broth Concentrate
2 unit(s)
White Cooking Wine
4 tbsp
Garlic Salt
1 tsp
Parmesan Cheese, shredded
0.5 cup
Chili Flakes
1 tsp
Pepper
0.125 tsp
Salt
0.125 tsp
Oil
2 tbsp
Unsalted Butter
2 tbsp
- 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 heat.
- When the pan is hot, add 2 tbsp (4 tbsp) oil, then sage leaves. Fry until crisp, 1 min. (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 sage oil in the pan.
- Meanwhile, combine 4 1/2 cups (5 1/2 cups) warm water, broth concentrate, sage stems and mushroom stems in a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-low, still covered.
- Reheat the pan with sage oil (from step 2) over medium-high.
- When the pan is hot, add onions and remaining mushrooms. Cook, stirring occasionally, until softened, 5-6 min.
- Add garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Reference heat guide.)
- Season with pepper, then stir to combine.
- Add rice and garlic to the pan with veggies. Cook, stirring often, until fragrant, 1-2 min.
- Add cooking wine. Cook, stirring often, until wine is absorbed, 1-2 min.
- Add 1 cup broth from the 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, until broth is absorbed, texture is creamy and rice is tender, 25-30 min.
- When the final addition of broth has been added to the risotto, add spinach, half the Parmesan and 2 tbsp (4 tbsp) butter.
- Cook, stirring often, until spinach wilts and broth is almost completely absorbed, 1-3 min.
- Remove from heat, then season with salt and pepper, to taste.
- Divide risotto between bowls.
- Sprinkle remaining Parmesan and fried sage over top.
- Sprinkle with any remaining chili flakes, if desired.
680
kcal
Calories
33
g
Fat
14
g
Saturated Fat
71
g
Carbohydrate
6
g
Sugar
4
g
Dietary Fiber
17
g
Protein
45
mg
Cholesterol
1590
mg
Sodium
1
g
Trans Fat
850
mg
Potassium
300
mg
Calcium
2.3
mg
Iron
