Ingredients

The following ingredients have 5 Servings
  • 1 cup diced zucchini
  • 1 portobello mushroom cap, (small dice)
  • 1/4 cup chopped shallots
  • 2 cloves garlic, (minced)
  • 1 tablespoon chopped fresh sage (chopped)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • 4 cup vegetable broth
  • 1 tablespoon butter

Instruction

  • Add oil to a large nonstick sauté pan and add your chopped zucchini, mushrooms, shallots, cloves and sage.
  • Sauté over medium heat for approximately 2-3 minutes or until the vegetables start to sweat and release moisture; then add the rice.
  • Reduce heat to low and stir for another 1-2 minutes; then add in the wine.
  • When the wine has evaporated, add in 1 cup of the vegetable broth. Allow the liquid to evaporate; then add the remaining broth 1 cup at a time, allowing the liquid to evaporate after each addition.
  • When the last cup of liquid has almost evaporated, stir in the butter; mix well.