Portobello Mushroom, Zucchini and Sage Risotto
When it comes to delicious Italian Rice Dishes, this Portobello Mushroom Risotto with zucchini and sage is guarunteed to bring smiles to your table.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: Italian
Servings: 4
Calories: 284kcal
Author: Carries Experimental Kitchen
- 1 cup Zucchini skin on and small dice
- 1 Portobello Mushroom Cap small dice
- ¼ cup Shallots chopped
- 2 Cloves Garlic chopped
- 1 tablespoon Fresh Sage
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup Arborio Rice
- ¼ cup dry White Wine I used a Chardonnay
- 4 cup Vegetable Broth
- 1 tablespoon 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 5-½ cup servings.
Calories: 284kcal | Carbohydrates: 48g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 973mg | Potassium: 255mg | Fiber: 3g | Sugar: 5g | Vitamin A: 651IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 3mg