Whether you've always liked to cook or else you've selected it up as a spare time activity during quarantine, we'd see a guess which you simply are watching out for new recipes to try. Afterall, getting creative in the kitchen can be a great and fulfilling way to devote your time.

We've gathered all the most lovedand highest rated Mixed mushroom and sage risotto in our website. It's the finest of the Very Best!

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Ingredients

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

Method

Step 1 Preheat oven to 180°C/160°C 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.
Step 2 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.
Step 3 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.
Step 4 Remove dish from oven. Stir in cheese. Season with salt and pepper. Divide between bowls. Top with mushroom mixture and sage leaves. Serve.

Mixed mushroom and sage risotto

How to make Mixed mushroom and sage risotto

Ingredients

Method