Chanterelle and Sage Risotto Recipe

Name: Chanterelle and Sage Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups vegetable broth; 2 tablespoons olive oil, divided; 8 ounces chanterelle mushrooms, chopped; 1 shallot, finely chopped; 1 teaspoon dried thyme; ¾ teaspoon salt; 1 pinch fresh black pepper; 1 ½ cups arborio rice; ½ cup dry white wine; 2 tablespoons marsala wine; ½ cup coarsely chopped toasted walnuts; 2 tablespoons chopped fresh sage

Servings: persons

6 cups vegetable broth
2 tablespoons olive oil, divided
8 ounces chanterelle mushrooms, chopped
1 shallot, finely chopped
1 teaspoon dried thyme
¾ teaspoon salt
1 pinch fresh black pepper
1 ½ cups arborio rice
½ cup dry white wine
2 tablespoons marsala wine
½ cup coarsely chopped toasted walnuts
2 tablespoons chopped fresh sage

1
In a large saucepan, heat vegetable broth until hot.
2
Keep hot.
3
Place a large saucepan over medium heat.
4
Add oil.
5
Saute mushrooms, shallot, thyme, salt and pepper 6-8 minutes.
6
Reduce heat.
7
Add rice and stir well to coat grains.
8
Add white wine and marsala and stir until rice has absorbed liquid.
9
Add 1 cup vegetable broth, stirring until liquid is absorbed.
10
Repeat until you have used up all of the liquid.
11
Stir in walnuts and fresh sage.
12
Serve hot.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 cups vegetable broth, 2 tablespoons olive oil, divided, 8 ounces chanterelle mushrooms, chopped, 1 shallot, finely chopped, and more.

Yes, Chanterelle and Sage Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chanterelle and Sage Risotto

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