This sage and mushroom risotto is cozy, elegant comfort food at its best. Creamy arborio rice is slowly simmered in savory broth with earthy mushrooms, fresh sage, and a hint of spice from red pepper flakes and fennel seeds. Topped with crispy shrimp for a touch of texture and sweetness, this risotto balances deep, autumnal flavors with restaurant-level richness. Each bite is buttery, aromatic, and deeply satisfying. Visit <a href="https://groovyfoodiess.com">groovyfoodiess.com</a> for more of Sarah's recipes!

Quick Info

⏱️ 60 min • 🍽️ 4 servings • ⭐ 86%

Nutrition

392 cal • 29g protein • 37g carbs • 13g fat

Tags

[Dinner] • [Lunch] • [Pescatarian] • [Under 1 Hour] • [High-Protein] • [Low-Sugar]

Ingredients

• 4 cups chicken, beef, or vegetable broth
• 3 tablespoons olive oil, divided
• 8 ounces fresh cremini or mixed wild mushrooms, sliced
• 1 pound raw peeled, deveined large shrimp
• ½ teaspoon smoked paprika
• Pinch of kosher salt, plus more to taste
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 fresh sage leaves
• 1½ cups arborio rice
• 1 tablespoon dried red pepper flakes
• 2 teaspoons fennel seeds
• ½ cup grated Parmesan cheese
• Black pepper, to taste
• Chili crisp, for garnish

Instructions Preview

1. Bring the broth to a simmer in a saucepan …
2. Heat 1 tablespoon of the oil in a large sk…
3. Sprinkle the shrimp with the paprika and s…

…and 4 more steps

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Recipe by: Sarah Banh • From: Tasty