Ingredients

4 cups low-sodium chicken broth
2 tbsp olive oil
2 tsp minced fresh sage
1/4 cup finely chopped onion
3-4 cloves of minced garlic
1 cup arborio rice
1 cup sliced shiitake mushrooms
1/2 tsp salt
1/4 tsp pepper

Garnish

2 tbsp olive oil
fresh sage leaves

Gluten free and dairy free!

Start by heating the broth in a pot to boiling, then keep at a simmer on the stove.

For garnish, heat 2 tbsp olive oil in a large sauté pan until hot but not smoking. Add sage leaves and fry until crispy, 10 to 15 seconds. Transfer to a paper towel–lined plate.

In a pot heat 2 tbsp olive oil over medium heat and sauté the onion and garlic until the onion begins to soften. Now add in the rice and sauté until rice is glistening and coated with oil, about 2 minutes. Add mushrooms and one cup of the warm broth. Cook, gently stirring constantly, until most of the liquid is evaporated, 2 to 3 minutes. Add 1 cup broth and cook, stirring, until most of the liquid is evaporated, 2 to 3 minutes. Continue to add broth 1/2 cup at a time, stirring gently. TIP: If you run out of stock just use a little water. Add fresh chopped sage when rice is almost fully cooked.

The high starch content in arborio rice makes risotto creamy without any dairy. The constant stirring coaxes the starch out of the rice and keeps it from sticking to the pan and burning. The risotto is done when rice swells but is still al dente, around 17 to 18 minutes. To test, taste a few grains. The rice should give but not crunch (undercooked) or squish (overcooked). When rice is cooked, stir in salt, and pepper. Garnish with fried sage leaves.