Name: Mixed mushroom and sage risotto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Mixed mushroom andamp; sage risotto; 2 tablespoon vegetable or olive oil; 1 medium brown onion, finely chopped; 2 clove garlic, crushed; 200 gram button mushrooms, quartered; 1 1/4 cup arborio rice; 1/2 cup dry white wine; 2 large chicken or vegetable stock cubes; 1/4 cup fresh sage leaves, shredded; 150 gram extra button mushroom, halved; 20 gram butter, chopped; 1/2 cup freshly grated parmesan; mixed salad, to serve

Mixed mushroom and sage risotto

This beautiful sage and mixed mushroom risotto is wonderfully creamy and packed full of flavour. Serve it with a side salad as a warming, hearty dinner.

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Serves 4

Prep

20M

Cook

35M

Total

55M

Ingredients

Mixed mushroom andamp; sage risotto

2 tablespoon vegetable or olive oil

1 medium brown onion, finely chopped

2 clove garlic, crushed

200 gram button mushrooms, quartered

1 1/4 cup arborio rice

1/2 cup dry white wine

2 large chicken or vegetable stock cubes

1/4 cup fresh sage leaves, shredded

150 gram extra button mushroom, halved

20 gram butter, chopped

1/2 cup freshly grated parmesan

mixed salad, to serve

Method

Mixed mushroom andamp; sage risotto

1.Preheat oven to 200°C (180°C fan-forced). Heat half the oil in a large heavy-based flameproof and ovenproof dish over moderate heat. Add onion, garlic and mushrooms. Cook, stirring, 5 minutes or until onion softens.

2.Add rice. Cook, stirring, 1 minute. Add wine. Bring to the boil. Stir in 3 1/2 cups cold water and crumbled stock cubes. Cover with foil. Transfer to oven. Bake 18-20 minutes, or until liquid is almost absorbed.

3.Meanwhile, heat remaining oil in a medium frying pan over high heat. Add sage leaves. Cook 1 minute, or until crisp. Transfer to a plate lined with paper towels. Add extra button mushrooms to pan. Cook, stirring, 3-4 minutes or until tender. Remove from heat. Set aside.

4.Remove risotto from oven. Stir in butter and parmesan. Season. Top with mushroom mixture and sage leaves. Serve with salad.

Budget tip: Replace wine with water. You may use any type of mushrooms for this recipe. Asian-style mushrooms work well due to their stronger flavour and aroma. Make sure you keep your stock hot in order to incorporate it easily with rice. Add it slowly to the pan; stock must be almost absorbed before you add more. Test rice: Cooked risotto should be slightly firm to the bite; if overcooked, it will be soggy.
Note

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Ingredients

Method

Mixed mushroom andamp; sage risotto

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