Portobello Mushroom, Zucchini and Sage Risotto with Carrie’s Experimental Kitchen

Some weeks I just don’t know where the times goes…sigh   I guess in a way it’s a good thing, because that means were a week closer to better weather and summer break is only 3 short months away!

But it is the end of the week and that means its Guest Post Friday!  Today my friends, its my pleasure to introduce another of my friends from the G+ Food Bloggers Community , and you better get use to hearing that name, because as of today we have 1160 Food Bloggers in the community!!

Today’s guest is my friend Carrie and you can find her blogging at  Carrie’s Experimental Kitchen.  Although Carrie is a graduate of Johnson and Wales one of the most prestigious Culinary Schools in the country, I think she’d be the first to tell you she learned everything that was really important from the women in her family, as they gathered in kitchen preparing those feasts the family so enjoyed.  They can’t teach you that at culinary school!  So Carrie has the best of both worlds, and it certainly shows when you visit her blog, you’re going to see one delicious dish after another, so be prepared and forewarned……don’t go on an empty stomach!    You’ll just keep hitting your head on the screen trying to get to the food!

So let’s get the party started, as I give you………

Carrie’s Experimental Kitchen

Hello everyone and thank you for allowing me to share a little piece of myself here at A Culinary Journey with Chef Dennis, it truly is an honor! My name is Carrie Palladino Farias and I am the home chef and photographer behind Carrie’s Experimental Kitchen. I am a wife and mother of two girls living in Northwestern New Jersey along with my most recent title as Author to my first cookbook Carrie’s Experimental Kitchen: A Collection of Mediterranean Inspired Family Meals.

In Carrie’s Experimental Kitchen you’ll find recipes crafted by experimenting with what I happen have on hand that particular day or what I find during my weekly jaunts to the market. I love the freshness of Mediterranean-style cooking so most of my recipes incorporate those fresh, aromatic flavors. My recipes are easy to recreate at home and are simple to follow, whether you’re a kitchen novice or an experienced chef.

Portobello Mushroom & Sage Risotto-closeup

Today, I’m going to share with you my recipe for Portobello Mushroom, Zucchini and Sage 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. This risotto is deliciously creamy, not overly rich and contains many of my favorite flavors all in one dish. I hope you like it as much as my family and I did. Enjoy!

Portobello Mushroom & Sage Risotto

5.0 from 2 reviews
Portobello Mushroom, Zucchini and Sage Risotto
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: Italian
Serves: 4
  • 1 c. Zucchini, skin on and small dice
  • 1 Portobello Mushroom Cap, small dice
  • ¼ c. Shallots, chopped
  • 2 Garlic Cloves, 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
  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. Makes 5-1/2 cup servings.


I just love risotto and her version of that Italian Classic looks delicious!   Now that your done reading Carrie’s Guest Post, head on over to Carrie’s Experimental Kitchen and say hi to Carrie.  Just don’t forget to tell her Chef Dennis sent you!  And do give yourself time to browse through her collection of Mediterranean Inspired Dishes, I know you’re going to find some recipes to take with you and believe me your families will thank you for it!

That’s it for today my friends, as we begin March can spring be far behind…..and then summer…sigh


  1. I haven’t made risotto in far too long. The mushrooms, sage, and zucchini sound like a wonderful combination here!

  2. Rice is my favorite always, I didn’t tried risotto for long time.This one is really tempting as it has zucchini and mushroom . Great post Chef Dennis and carrie.

  3. Thank you once again for allowing me to be a guest here today and I do hope this cold, dreary northeast weather ends shortly, it’s very depressing. 🙂 Enjoy your weekend!

  4. Mushrooms and risotto are like THE best combo. I love it

  5. How you two busy people found time to put together a great guest post, I surely don’t know — but I’m so glad you did. Hang in there Dennis — and thank you, Carrie! I like that your risotto is vegetable stock based… sounds delish!

  6. A good risotto is always a great meal, and I love the flavors in this one! And the pics. Wonderful guest post!

  7. Delicious! Rice is one of my favourite things to include in my cooking and whats better than a risotto?

  8. Tasty! I used Basmati rice because it’s what I had at hand. It still came out fine. Used Pino Griggio, again, it’s what I had. Not such a great idea 🙂 Stick to a mild-flavored dry wine. Despite the acidity and specific flavor that the Pino Griggio added, my toddler and I liked it. Toddler actually asked for seconds and thirds 🙂


  1. […] Today I’m honored to be a Guest Blogger at A Culinary Journey with Chef Dennis where I shared my newest recipe for this Portobello Mushroom, Zucchini and Sage Risotto.  […]

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