with 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.
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 medium non-stick pan (large pan for 4 ppl) 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 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, until broth is absorbed, texture is creamy and rice is tender, 25-30 min.
- When the final addition of broth has been added to 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 plates.
- Sprinkle remaining Parmesan and fried sage over top.
- Sprinkle with any remaining chili flakes, if desired.
670
kcal
Calories
33
g
Fat
14
g
Saturated Fat
70
g
Carbohydrate
6
g
Sugar
4
g
Dietary Fiber
17
g
Protein
45
mg
Cholesterol
1600
mg
Sodium
1
g
Trans Fat
800
mg
Potassium
300
mg
Calcium
2.5
mg
Iron
