Creamy risotto blended with portobello mushrooms, zucchini and fresh sage is the perfect side dish to accompaniment any meal.
I originally shared this recipe for Portobello Mushroom, Zucchini and Sage Risotto at Ask Chef Dennis food blog in 2013, but it's so good I have to share it here as well.
What is Risotto?
Risotto is a slow cooked rice dish that is cooked in a broth or liquid until it’s creamy and is one of the most common ways to prepare rice in Italy.
It is a popular dish on it’s own as a stand-alone meal or makes a wonderful accompaniment to your main meal as a side dish; which is generally how I serve mine.
I love risotto and realized that I hadn't made one in a while and this one was certainly worth the wait!
How do you make Portobello Mushroom, Zucchini and Sage Risotto?
For this recipe you'll need zucchini, Portobello mushrooms, shallots, garlic, fresh sage, EVOO, Arborio rice, dry white wine, vegetable broth, and butter.
Add oil to a large nonstick sauté pan and add your chopped zucchini, mushrooms, shallots, cloves and sage. Sauté over medium heat for approximately 2-3 minutes or until the vegetables start to sweat and release moisture; then add the rice.
Reduce heat to low and stir for another 1-2 minutes; then add in the wine. When the wine has evaporated, add in 1 cup of the vegetable broth.
Allow the liquid to evaporate; then add the remaining broth 1 cup at a time, allowing the liquid to evaporate after each addition. After the last cup of liquid has almost evaporated, stir in the butter; mix well.
This Portobello Mushroom, Zucchini and Sage Risotto was deliciously creamy, not overly rich and contained many of my favorite Fall flavors all in one. ~Enjoy!
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Portobello Mushroom, Zucchini and Sage Risotto
Ingredients
- 1 cup diced zucchini
- 1 portobello mushroom cap, small dice
- ¼ cup chopped shallots
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage chopped
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup Arborio rice
- ¼ cup dry white wine
- 4 cup vegetable broth
- 1 tablespoon butter
Instructions
- Add oil to a large nonstick sauté pan and add your chopped zucchini, mushrooms, shallots, cloves and sage.
- Sauté over medium heat for approximately 2-3 minutes or until the vegetables start to sweat and release moisture; then add the rice.
- Reduce heat to low and stir for another 1-2 minutes; then add in the wine.
- When the wine has evaporated, add in 1 cup of the vegetable broth. Allow the liquid to evaporate; then add the remaining broth 1 cup at a time, allowing the liquid to evaporate after each addition.
- When the last cup of liquid has almost evaporated, stir in the butter; mix well.
Notes
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alittlelunch.com says
Carrie, I enjoyed your guest post on Chef Dennis' blog. Risotto is one of those "good for you" comfort foods (in my book), especially "lightened up" with your veggie version. (Just got done reading your Mediterranean diet post, too -- three cheers for eating foods that bring pleasure, especially in the company of loved ones!)
Thanks, too, for including the HOA above -- wasn't able to watch it "on air" at the time, but I'm thankful for all the helpful hints on G+. I totally agree with your summary of Chef Dennis! Thanks again for a delightful recipe and post.
Carrie's Experimental Kitchen says
I'm so glad you enjoyed it Kim and I try to lighten things up as much as I can without losing the flavor. I have a hard time with watching the HOA's live as well and his tips on G+ really do help. Thanks for stopping by and have a good week.