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Mushroom, Oregano and Sage Risotto


Mushroom Oregano and Sage Risotto single pic

Although Risotto was born in Northern Italy the rest of the world is slowly mastering the art of cooking rice. Fried in oil and combined with regional and seasonal produce which invariably includes butter and parmesan. My favourite is this woody,herby,rich and creamy risotto but you can use chicken, asparagus anything really. It’s also a good thing to always have in the pantry for unexpected guests. You may not have all the ingredients to make a classic risotto but you can easily find a few things to make it your own version as simple as with some frozen peas.

I was asked to make it again twice last week by my allergic to vegetarian 15 year old!, yep that’s how good it is. Oh and do you know what to do with the rest of the wine?.

If you want to drink some wine to try this recipe and don’t be shy to let me know how you get on..Have a great weekend you lovely people

Mushroom Oregano and Sage Risotto


Mushroom, Oregano and Sage Risotto
Recipe Type: Dinner
Cuisine: Italian
Author: Mira
Prep time:
Cook time:
Total time:
Serves: 6-8
  • 500g Arborio rice
  • 1.5 lit vegetable stock
  • 300g fresh mushrooms-cleaned and sliced
  • 1 small onion-finely chopped
  • 75ml white wine
  • Salt and pepper to taste
  • Sprigs of herbs like tarragon, parsley, sage and oregano
  • a big handful of parmesan cheese-grated
  • 1 tsp of butter
  • Extra virgin olive oil
  • 3 cloves of garlic-crushed
  • a handful of toasted pine nuts (optional)
  1. Use a pot to heat the vegetable stock and keep simmering into a low heat.
  2. Clean, wash and slice the mushrooms.
  3. Heat a drop of olive oil in a saucepan. Add the Sage leaves and fry till its crispy. Take it out and put aside to use at the end.
  4. Add half of the butter and drop of olive oil in the same saucepan.
  5. Add the crushed garlic and mushrooms then fry for couple of minutes or until mushrooms are softer and browned.
  6. Take them out of the heat and place them aside on a separate plate to use later. (Using the mushrooms at last prevents them from getting soggy during the cooking process).
  7. Add the rest of the butter and some more olive oil then add the chopped onions and fry till translucent.
  8. Add the rice, season with salt and pepper and stir
  9. Pour the wine and simmer till the liquor smell from the wine is all evaporated.
  10. Now use a ladle to pour the stock into the rice and keep stirring gently till the rice absorbs the stock and repeat the process of adding ladles full of stock and stirring.
  11. Make sure all stock is evaporated before adding the next one. Keep stirring and adding. It will take a good 30 minutes. After the rice is cooked add the grated Parmesan, mushrooms and fresh oregano. Give it a stir and serve immediately.
  12. Garnish with parmesan, fried sage and some toasted pine nuts.

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