Ingredients: (For 4 Pers)
- 2 tbsp. Olive Oil
- 1 Lb ½ cleaned, peeled and thinly sliced Portobello Mushrooms (or any other type of mushrooms)
- 2 cups Risotto rice (Arborio type)
- 3 liters (5 cups ½) of Chicken Broth
- 2 tbsp. Grated Parmesan
- 2 tbsp. Ground Sage
- A few fresh sage leaves for garnish
- Salt and pepper to taste
Are you looking for a gourmet and fragrant dish for autumn? Discover this Portobello and sage risotto recipe!
| 10 min | 25 min | 9 |
| Preparation time | Cooking Time | Ingredients |
Instructions:
- Heat a tbsp. of olive oil in a sauté pan. Add the mushrooms and sauté for 8 to 10 minutes
- In a saucepan, bring the chicken broth to a simmer. At the same time, heat the remaining olive oil in the skillet. Add the rice and cook for 2 to 3 minutes while stirring, until the grains become translucent. Then add the broth little by little until the rice is cooked. Keep steering!!
- Add the mushrooms, the parmesan, the sage, and the ground black pepper to the rice. Mix everything together before serving.