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Peppery Sage Mushroom Risotto
Rated 5.0 stars by 1 users
Category
Pasta & Rice
Makes
4 servings
Active Time
35 minutes
Total Time
35 minutes
Calories
290
Creator
Culinary Genie
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.
Ingredients
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2 tablespoons Extra Virgin Olive Oil
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½ cup chopped red onion
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2 teaspoons Garlic & Herb Seasoning Blend
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½ teaspoon sea salt, divided, optional
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8 ounces sliced fresh chestnut mushrooms, baby bella mushrooms or mushrooms of choice
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1 tablespoon Peppery Sage Seasoning Blend, divided
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1 cup Arborio rice or short-grain white rice
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¼ cup dry vermouth, dry white wine or vegetable broth
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3 cups unsalted vegetable broth, warmed
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⅓ cup grated Pecorino cheese, Parmesan cheese or vegan Parmesan cheese, optional
Directions
In large saucepan or Dutch oven, heat Extra Virgin Olive Oil over medium-high heat. Add onions, Garlic & Herb Seasoning Blend and ¼ teaspoon salt, if desired. Sauté until onions are softened, about 2-3 minutes.
Add mushrooms and 1½ teaspoons 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 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.
Nutrition
Serving Size
1 serving
Calories 290,
Total Fat
99 g,
Saturated Fat
2.5 g,
Cholesterol
5 mg,
Sodium
520 mg,
Carbs
45 g,
Fiber
1 g,
Sugar
5 g,
Protein
7 g