When it comes to delicious Italian Rice Dishes, this Portobello Mushroom Risotto with zucchini and sage is guarunteed to bring smiles to your table.
Today’s guest is my friend Carrie and you can find her blogging at Carrie’s Experimental Kitchen as she shares her recipe for Portobello Mushroom Risotto.
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 its 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!
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Portobello Mushroom, Zucchini and Sage Risotto
- 1 cup Zucchini skin on and small dice
- 1 Portobello Mushroom Cap small dice
- 1/4 cup Shallots chopped
- 2 Cloves Garlic chopped
- 1 tbsp Fresh Sage
- 1 tbsp Extra Virgin Olive Oil
- 1 cup Arborio Rice
- 1/4 cup dry White Wine I used a Chardonnay
- 4 cup 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. Makes 5-1/2 cup servings.