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CuisineEuropeanItalianBudgetChickenBeefSeafoodDairyGlutenEggsShellfishShellfishPastaBeefChickenCooking StylePescatarianMashupBig BatchStove TopFallLunchKid-FriendlyDinnerComfort FoodSeafood

Sage And Mushroom Risotto

This sage and mushroom risotto is cozy, elegant comfort food at its best. Creamy arborio rice is slowly simmered in savory broth with earthy mushrooms, fresh sage, and a hint of spice from red pepper flakes and fennel seeds. Topped with crispy shrimp for a touch of texture and sweetness, this risotto balances deep, autumnal flavors with restaurant-level richness. Each bite is buttery, aromatic, and deeply satisfying. Visit groovyfoodiess.com for more of Sarah's recipes!

Sarah Banh
Tasty Team
Total Time

1 hr

1 hr

Prep Time

15 minutes

15 min

Cook Time

45 minutes

45 min

Sage And Mushroom Risotto
Total Time

1 hr

1 hr

Prep Time

15 minutes

15 min

Cook Time

45 minutes

45 min

Ingredients

for 4 servings

  • 4 cups chicken, beef, or vegetable broth
  • 3 tablespoons olive oil, divided
  • 8 oz fresh cremini or mixed wild mushrooms, sliced
  • 1 lb raw peeled, deveined large shrimp
  • ½ teaspoon smoked paprika
  • Pinch of kosher salt, plus more to taste
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 8 fresh sage leaves
  • 1 ½ cups arborio rice
  • 1 tablespoon dried red pepper flakes
  • 2 teaspoons fennel seeds
  • ½ cup grated parmesan cheese
  • black pepper, to taste
  • Chili crisp, for garnish

Nutrition Info

  • Calories 392
  • Fat 13g
  • Carbs 37g
  • Fiber 2g
  • Sugar 1g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. Bring the broth to a simmer in a saucepan over medium-low heat. Keep it simmering over low heat as you cook the risotto; this helps the rice absorb it evenly.
  2. Heat 1 tablespoon of the oil in a large skillet or wide saucepan over medium-high. Add the mushrooms. Cook over medium heat, undisturbed, for about 4 minutes, or until the mushrooms are golden and softened. Transfer the mushrooms to a bowl, and set aside. (No need to wipe the skillet.)
  3. Sprinkle the shrimp with the paprika and salt. Add 1 tablespoon of the oil to the skillet, and heat over medium. Add the shrimp, and cook until just cooked on both sides, about 3 minutes. Transfer the shrimp to a bowl, and set aside. (No need to wipe the skillet.)
  4. Add the butter and remaining 1 tablespoon oil to the skillet, and heat over medium. Add the onion, and cook, stirring occasionally, until softened, about 4 minutes. Stir in the garlic and sage, and cook, stirring constantly, for about 30 seconds, or until fragrant. Stir in the rice, and cook, stirring constantly, for about 1 minute, or until slightly toasted. Stir in the red pepper flakes and fennel seeds.
  5. Add the warm broth to the skillet mixture over medium-low heat, 1 cup at a time, stirring often and letting each addition absorb before adding more. This should take about 20 minutes total.
  6. Stir in the Parmesan and reserved mushrooms. Season to taste with black pepper and additional salt. Serve with the shrimp and chili crisp.
  7. Enjoy!
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