Sage Risotto

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup (60g) unsalted butter 1/4 cup (60g) unsalted butter
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 cup (120ml) grated Parmesan cheese 1/2 cup (120ml) grated Parmesan cheese
• 1/4 cup (15g) fresh sage leaves, chopped 1/4 cup (15g) fresh sage leaves, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 65g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the vegetable broth over medium heat and keep it simmering.
2. 2.
   In a separate large pot, melt the butter and olive oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until translucent.
4. 4.
   Add the Arborio rice to the pot and stir well to coat the grains with the butter and oil mixture.
5. 5.
   Pour in the white wine and cook until it has been absorbed by the rice.
6. 6.
   Begin adding the simmering vegetable broth to the rice, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more.
7. 7.
   Continue this process until the rice is cooked al dente, which should take about 20-25 minutes.
8. 8.
   Stir in the chopped sage leaves and grated Parmesan cheese.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove from heat and let the risotto rest for a few minutes before serving.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for risotto as it has a high starch content, which gives the dish its creamy texture.
• Sage leaves — Fresh sage leaves are preferred for their aromatic flavor. If unavailable, dried sage can be used, but reduce the quantity by half.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure even cooking and a creamy consistency.
• Use a good quality vegetable broth for the best flavor.
• Experiment with different herbs and spices to customize the dish to your taste.

Serving advice

Serve the Sage Risotto hot as a main course, accompanied by a fresh green salad or roasted vegetables.

Presentation advice

Garnish the Sage Risotto with a few whole sage leaves and a sprinkle of grated Parmesan cheese for an elegant presentation.