Carrie’s Experimental Kitchen

Portobello Mushroom, Zucchini and Sage Risotto

Creamy risotto; which is an Italian rice, blended with portobello mushrooms, zucchini and fresh sage is the perfect side dish for Fall.

Creamy risotto blended with portobello mushrooms, zucchini and fresh sage is the perfect side dish for Fall.

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.

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.

Portobello Mushroom, Zucchini & Sage Risotto

I love risotto and realized that I hadn’t made one in a while and this one was certainly worth the wait! This dish 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
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Side Dish
Servings: 5 - 1/2 cup Servings
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 c . Zucchini skin on and small dice
  • 1 Portobello Mushroom Cap small dice
  • ¼ c . Shallots chopped
  • 2 Cloves Garlic chopped
  • 1 tbsp . Fresh Sage
  • 1 tbsp . Extra Virgin Olive Oil
  • 1 c . Arborio Rice
  • ¼ c . Dry White Wine I used a Chardonnay
  • 4 c . Vegetable Broth
  • 1 tbsp . Butter
Instructions
  1. Add oil to a large nonstick sauté pan and add your chopped zucchini, mushrooms, shallots, cloves and sage.
  2. Sauté over medium heat for approximately 2-3 minutes or until the vegetables start to sweat and release moisture; then add the rice.
  3. Reduce heat to low and stir for another 1-2 minutes; then add in the wine.
  4. 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.
  5. When the last cup of liquid has almost evaporated, stir in the butter; mix well.

 


3 Comments

  1. alittlelunch.com
    March 3, 2013 at 8:08 pm - Reply

    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
      March 4, 2013 at 12:22 pm - Reply

      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.

  2. Common Herbs Used in Mediterranean-Style Cooking | Carrie's Experimental Kitchen |
    May 27, 2014 at 5:02 am - Reply

    […] Portobello Mushroom, Zucchini and Sage Risotto, Carrot & Sage Soup, Chicken in a White Wine Sage […]

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