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.
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!
- 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
- 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.