Creamy Cheddar Risotto with Fresh Sage
A delightful risotto combining rich, cheesy flavors with aromatic sage, perfect for dinners or cozy nights in.
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup sharp cheddar cheese, grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- ½ cup white wine (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
Preparation
- In a saucepan, heat the broth over low heat.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-5 minutes.
- Stir in the garlic and cook for an additional minute.
- Add the Arborio rice to the skillet and cook, stirring frequently, until the rice is lightly toasted, about 2 minutes.
- If using, pour in the white wine and stir until absorbed.
Cooking
- Begin adding the warm broth, one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding more broth. Repeat until the rice is creamy and cooked al dente, about 18-20 minutes.
- Remove from heat and stir in the cheddar cheese and chopped sage.
- Season with salt and pepper to taste.
Serving
- Serve hot, topped with additional Parmesan cheese if desired.
Notes
Best served immediately while warm and creamy. Pair with a salad or roasted vegetables. Store leftovers in an airtight container for up to 3 days; reheat on low heat with a splash of broth or water.