Peppery Sage Mushroom Risotto
Culinary Genie
4 servings
35 minutes
35 minutes
290
Italian
Pasta & Rice
With a nice little peppery kick, this lovely risotto is loaded with flavor and simple to make. The perfect side dish for just about any protein. Featuring Culinary Genie Salt-Free Peppery Sage Seasoning Blend and Culinary Genie Salt-Free Garlic & Herb Seasoning Blend.
Ingredients
2 tablespoons olive oil
½ cup chopped red onion
2 teaspoons Salt-Free Garlic & Herb Seasoning Blend
½ teaspoon sea salt, divided, optional
8 ounces sliced fresh chestnut mushrooms, baby bella mushrooms or mushrooms of choice
1 tablespoon Salt-Free Peppery Sage Seasoning Blend, divided
1 cup Arborio rice or short-grain white rice
¼ cup dry vermouth, dry white wine or vegetable broth
3 cups unsalted vegetable broth, warmed
⅓ cup grated Pecorino cheese, Parmesan cheese or vegan Parmesan cheese, optional
Directions
In large saucepan or Dutch oven, heat olive oil over medium-high heat. Add onions, Salt-Free Garlic & Herb Seasoning Blend and ¼ teaspoon salt, if desired. Sauté until onions are softened, about 2-3 minutes.
Add mushrooms and 1½ teaspoons Salt-Free Peppery Sage Seasoning Blend. Cook, stirring occasionally, until reduced to half the amount, about 5 minutes. Stir in rice; sauté 2-3 minutes.
Add vermouth, cook 1 minute, scraping bits off bottom of pan. Add 1 cup warm broth, remaining 1½ teaspoons Salt-Free Peppery Sage Seasoning Blend and ¼ teaspoon salt, if desired; reduce heat to a simmer.
Simmer, stirring frequently, until broth is absorbed. Continue process, stirring in ½ cup broth at a time, until all liquid is absorbed, about 15-20 minutes.
Remove from heat. Stir in cheese, if desired. Cover and let stand 5 minutes before serving.