This post shows you how to make mushroom and sage risotto.
If you are a lover of risotto, this fall inspired version is a must try for you!
Mushroom and sage risotto really does tick all the boxes – creamy, rich in flavor, and so filling. It’s the ultimate cozy fall dinner dish but honestly it can be enjoyed at any time of year. Risotto is super easy to make you just need the secret ingredient: Patience!
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Easy fall dinner ideas
We love the coziness of fall and with it come the yummiest fall flavors that the season has to offer. Here are some of our absolute favorite and super easy fall dinner recipe ideas:
- Butternut Squash Soup
- Pumpkin Chili
- Chicken & Wild Rice Soup
- Beef & Barley Stew
- Creamy Sweet Potato & Carrot Soup
- Pumpkin Mac & Cheese
- Sweet Potato Shepherd’s Pie
- Chicken & Stuffing Casserole
- Baked Ziti with Sausage & Spinach
- Butternut Squash & Kale Lasagna
- Maple Dijon Glazed Pork Chops
- Slow Cooker Beef Pot Roast
- Apple Cider Chicken Thighs
- Pumpkin Alfredo Pasta
- Mushroom & Sage Risotto
- Roasted Brussels Sprouts & Bacon Farro Bowl
- Cranberry Pecan Wild Rice Pilaf
Aesther Cooking Pairs this recipe with
Ingredients
1 tbsp olive oil
2 tbsp unsalted butter (divided)
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 ½ cups arborio rice
1/2 cup dry white wine (optional, can sub with extra broth)
4–5 cups vegetable broth, warmed
1 tsp fresh sage, finely chopped (or 1/2 tsp dried)
8 oz cremini or button mushrooms, sliced
1/4 tsp black pepper (or to taste)
Salt to taste
1/2 cup grated Parmesan cheese (plus extra for serving)
Optional: splash of lemon juice or zest for brightness
Optional garnish: extra sage leaves crisped in butter or olive oil
Step-by-Step Instructions
Warm the broth in a saucepan over low heat. Keep it hot while cooking the risotto.
In a separate large pan or pot, heat the olive oil and 1 tbsp butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic, followed by the arborio rice. Cook for 1–2 minutes, stirring to coat the grains.
Pour in the white wine, stirring until mostly absorbed.
Begin adding the warm broth, one ladle at a time, stirring often and allowing the liquid to absorb before adding more. This will take 20–25 minutes total.
Meanwhile, in a separate skillet, sauté the mushrooms in the remaining 1 tbsp butter until browned and tender, about 5–7 minutes. Add the sage and a pinch of salt and pepper.
When the rice is nearly done (tender with a slight bite), stir in the mushrooms and sage mixture, then fold in the Parmesan and a splash of lemon juice if using. Adjust seasoning to taste.
Serve warm with extra Parmesan and crispy sage on top if desired.
Tips and Tricks
By stirring gently and often this will release the rice’s natural starches which makes the risotto’s signature creaminess.
Make sure that you use warm broth as cold broth will slow down the cooking process
Want an extra creamy risotto? add a splash of cream or butter right at the end of cooking.
🌿 mushroom and sage risotto – Make It Your Own – Try:
- 🌿Different herbs
- Rosemary or thyme are great alternatives to sage if you want to change up the flavor.
- 🥦 Greens
- Spinach, kale and swiss chard are some great options for this creamy risotto.
- 🍞Toppings
- Shredded cooked chicken or toasted breadcrumbs make great toppings.
Mushroom and Sage Risotto
Ingredients
- 1 tbsp olive oil
- 2 tbsp unsalted butter divided
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 ½ cups arborio rice
- 1/2 cup dry white wine optional, can sub with extra broth
- 4 –5 cups vegetable broth warmed
- 1 tsp fresh sage finely chopped (or 1/2 tsp dried)
- 8 oz cremini or button mushrooms sliced
- 1/4 tsp black pepper or to taste
- Salt to taste
- 1/2 cup grated Parmesan cheese plus extra for serving
- Optional: splash of lemon juice or zest for brightness
- Optional garnish: extra sage leaves crisped in butter or olive oil
Instructions
- Warm the broth in a saucepan over low heat. Keep it hot while cooking the risotto.
- In a separate large pan or pot, heat the olive oil and 1 tbsp butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic, followed by the arborio rice. Cook for 1–2 minutes, stirring to coat the grains.
- Pour in the white wine, stirring until mostly absorbed.
- Begin adding the warm broth, one ladle at a time, stirring often and allowing the liquid to absorb before adding more. This will take 20–25 minutes total.
- Meanwhile, in a separate skillet, sauté the mushrooms in the remaining 1 tbsp butter until browned and tender, about 5–7 minutes. Add the sage and a pinch of salt and pepper.
- When the rice is nearly done (tender with a slight bite), stir in the mushrooms and sage mixture, then fold in the Parmesan and a splash of lemon juice if using. Adjust seasoning to taste.
- Serve warm with extra Parmesan and crispy sage on top if desired.
what goes with pumpkin alfredo pasta
We love mushroom and sage risotto on its own, but it also pairs well with:
with a poached or fried egg on top
Root vegetables, roasted
FAQs
Q: Can I make this ahead of time?
A: Yes, but this risotto is definitely best enjoyed fresh. If you do decide to make it ahead, make sure to reheat slowly with a little extra broth or water and stir to bring back the creaminess.
Q: What mushrooms work best?
A: Cremini, button, or shiitake mushrooms are great options! For a richer flavor, use a mix of different types of mushrooms.
Nutritional Information (Approximate)
- Protein: 11g
- Carbs: 52g
- Fats: 18g
We hope that this will become a fall fave for you!
try this next:
- 19 Delicious Pumpkin Recipe ideas
- 15 Best Bonfire Night Party Food and Drink ideas
- Pumpkin Spice Pancakes
- Pumpkin Oatmeal
- Zucchini Lasagna
Looking for more fall recipe ideas? visit seasonal
This post shows you how to make mushroom and sage risotto.
