A Perfect Pantry
Mushroom and Sage Risotto
- PREP TIME
10 min - COOK TIME
30 min - READY TIME
40 min - SERVINGS
5
Ingredients
- 2 tablespoons peanut oil
- 1 large brown onion thinly sliced
- 3 clove garlic minced
- 2 cups arborio rice washed
- 1 1/2 cups white wine
- 1 litre vegetable stock heated
- 500 grams button mushrooms sliced
- 1 cup parmesan cheese grated
- 2 tablespoons sage washed, shredded
- 1 cup parmesan cheese grated
Directions
- In a saucepan, heat the peanut oil and then lightly sauté the onion and garlic until golden brown. Add the rice and stir for 2 minutes.
- Add the wine and simmer. Gradually add the stock, 1/2 cup at a time until all is fully absorbed.
- Add the mushrooms, parmesan and sage and simmer for 3 minutes. Serve with extra parmesan cheese.
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