Mixed Mushroom And Sage Risotto

Stir up a storm with this rich and creamy mixed mushroom and sage risotto.

The ingredient of Mixed Mushroom And Sage Risotto

• 2 tablespoons olive oil
• 1 medium brown onion finely chopped
• 2 garlic cloves crushed
• 200g swiss brown mushrooms sliced
• 1 1 2 cups arborio rice
• 3 cups massel salt reduced chicken style liquid stock
• 1 2 cup dry white wine
• 1 4 cup fresh sage leaves
• 150g button mushrooms quartered
• 100g enoki mushrooms trimmed
• 1 2 cup finely grated parmesan cheese

The Instruction of mixed mushroom and sage risotto

• preheat oven to 180u00b0c 160u00b0c fan forced heat half the oil in a large heavy based flame proof casserole dish over medium heat add onion garlic and swiss brown mushrooms cook stirring for 5 minutes or until softened
• add rice stir to coat add stock and wine stir to combine bring to the boil cover with foil transfer to oven bake for 17 to 20 minutes or until liquid has almost absorbed
• meanwhile heat remaining oil in a frying pan over high heat add sage leaves cook for 1 minute or until crisp transfer to a plate lined with paper towel add button mushrooms to pan cook stirring for 5 minutes or until tender add enoki mushrooms cook for 1 minute remove from heat
• remove dish from oven stir in cheese season with salt and pepper divide between bowls top with mushroom mixture and sage leaves serve

Nutritions of Mixed Mushroom And Sage Risotto

calories: 487 082 calories
calories: 13 6 grams fat
calories: 3 7 grams saturated fat
calories: 66 7 grams carbohydrates
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calories: n a
calories: 16 2 grams protein
calories: 14 milligrams cholesterol
calories: 685 milligrams sodium
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