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    Home » Autumn Meals

    Risotto with Onions and Sage

    Nov 25, 2008 · Modified: Dec 26, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Risotto with Onions and Sage - Andrea Meyers

    Risotto is creamy, beautiful comfort food, and I can't think of a better meal to make it for than Thanksgiving. Because it's not a fix it and walk away kind of dish, I do not make it for weekday meals. The constant stirring and adding liquid demands careful attention, and the usual chaos surrounding our meal times prevents me from tackling anything involved on a weeknight.

    This recipe from Marcella Hazan calls for quite a bit of sage, though it's not overpowering. If you prefer you can make it with half the leaves and still enjoy a hint of sage, which will go beautifully with a turkey dinner. Hazan uses homemade meat stock, though I substituted homemade vegetable stock made with mushrooms for a slightly woodsy undertone. The finishing step, mantecare, gives risotto its characteristic gleam and adds to the natural creaminess. In this case, Hazan adds the sage at the end and finishes with a little butter and some Parmigiano-Reggiano.

    Our sage, mint, parsley, oregano, and thyme are still going strong outdoors, amazing considering the cold temperatures we've had. Many varieties of sage die off after a frost, but the Woodcote variety that we have in our Zone 7a (but right on the edge of 6b) garden has persisted even with temperatures well below freezing at night, so we will be able to use it on Thanksgiving day as well.

    Grow Your Own logo This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we've grown, raised, foraged, or hunted ourselves. Rachel of The Crispy Cook is our host for this round, so be sure to visit her blog for more information about submitting your post. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

    Risotto with Onions and Sage - Andrea Meyers
    Print Pin

    Risotto with Onions and Sage

    Adapted from Marcella Cucina, by Marcella Hazan.
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Side Dish
    Cuisine: Italian
    Diet: Gluten Free, Vegetarian
    Keyword: comfort food, gluten free, herbs, rice, sage, vegetarian
    Servings: 8
    Calories: 244kcal

    Equipment

    • large pot with heavy bottom
    • 3-quart slow cooker (optional, see instructions)

    Ingredients

    • 1½ cups very thinly sliced onion (about 1-½ medium onions)
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • ¼ teaspoon salt
    • 5 cups vegetable stock (with mushrooms)
    • 1½ cups Arborio rice (or other Italian rice)

    Mantecare

    • 2 tablespoons butter
    • 16 fresh sage leaves (Cut into strips. I don't think the flavor is strong, but if you prefer you could cut back to about 10 leaves and get just a hint of sage.)
    • ¾ cup fresh grated Parmigiano-Reggiano cheese
    • fresh ground black pepper (to taste)
    US Customary - Metric

    Preparation

    • Put the sliced onions, olive oil, butter, and a pinch of salt into the pot. Turn the heat to medium and cook the onion, stirring occasionally, until it's very soft. The onions should be completely wilted and a tawny gold color.
    • When the onions are just about done, warm the broth in a sauce pan or in the microwave. Keep it at a simmer or reheat in the microwave as necessary while cooking the risotto. Temperature is important for cooking properly.
    • Increase the heat on the onions to medium-high and stir in the rice. Turn it thoroughly, making sure every grain comes in contact with the onions. You want the rice to take on that color and shine.
    • Add 1 cup of the warm broth and stir well, scraping down the sides and bottom of the pot as you go. You don't want any grains to stick. When the liquid is gone, add more, about ½ cup at a time. Stir and repeat until the liquid is used up and the rice is tender but still ad dente. The process takes about 25 minutes.

    Mantecare

    • Remove the pot from the heat. Stir in the butter, Parmigiano-Reggiano, and sage strips. Add a bit of salt and pepper to taste. Serve immediately.

    Slow Cooker Instructions

    • In a 3-quart slow cooker, combine the onion, olive oil, butter, salt, stock, and arborio rice in the slow cooker. Cook on High for 2 to 2.5 hours. Stir in the Mantecare and cook uncovered for another 15 minutes.

    Nutrition

    Calories: 244kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 849mg | Potassium: 81mg | Fiber: 2g | Sugar: 3g | Vitamin A: 517IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 2mg
    Tried this recipe?Share in the comments!

    More Thanksgiving Day Recipes

    Pumpkin Apple Muffins - Andrea Meyers
    Pumpkin Apple Muffins
    Roasted Butternut Squash Puree with Ginger - Andrea Meyers
    Roasted Butternut Squash Puree with Ginger
    Roasted Winter Squash Soup with Croutons - Andrea Meyers
    Roasted Winter Squash Soup with Croutons

    More Recipes with Sage from Other Blogs

    • 101 Cookbooks - Sage, Walnut, and Dried Fig Stuffing
    • The Expatriate's Kitchen - Crispy Brussel Sprouts
    • A Year of Crockpotting - Walnut and Sage Potatoes Au Gratin
    • What's for Lunch Honey - Gnocchi in Sage Garlic Butter
    « Cranberries with Orange Zest and Port
    Pumpkin Scones »

    Reader Interactions

    Comments

    1. Sam says

      November 25, 2008 at 1:28 pm

      I love risottos, it's amazing how so few ingredients can make something so delicious.

    2. kellypea says

      November 25, 2008 at 3:47 pm

      I love slow dishes, and risotto is a favorite. Unfortunately, I'm not that great at it! Somehow, I never seem to get it just right. This recipe sounds lovely and would be perfect for our "Day After" meal.

    3. Jen says

      November 25, 2008 at 5:55 pm

      A great recipe for this time of year, thanks 🙂
      Tag, you're it! Check out what this means at: http://www.palatetopen.com/?p=362
      Cheers!

    4. Rachel says

      November 25, 2008 at 9:14 pm

      Thanks for your nice comments about the Roasted Soybeans post. They are really satisfying to grow and easy. They take about as much space as the average bush bean. I'd be happy to send you some seeds as we have way more than we'll plant next summer. If so, send me an email and I'll get them out to you.
      -Rachel

    5. Lydia (The Perfect Pantry) says

      November 25, 2008 at 10:40 pm

      Sage is one of the few herbs that's still viable in my garden (zone 5) at this time of year, and I'm always looking for recipes that call for it.

    6. Gunfighter says

      November 27, 2008 at 1:23 pm

      You humble me. When I start thinking that I am something of a cook, I read your blog and remember that I have a long way to go.

    7. White On Rice Couple says

      November 28, 2008 at 1:29 pm

      Ooh! risotto and sage is comfort in a bowl! i could eat tons of this... Beautiful!
      How wonderful that your herbs are still going! And you're in a much colder area than we are! How do you do it??!!

    Trackbacks

    1. 156 Cheap, Healthy Recipes for Ten Common Leftover Herbs | 156 Cheap, Healthy Recipes for Ten Common Leftover Herbs healty| 156 Cheap, Healthy Recipes for Ten Common Leftover Herbs > | healty foods | healty diet | healthy food says:
      July 18, 2010 at 11:52 pm

      [...] Andrea’s Recipes: Risotto with Onions and Sage (20 leaves) [...]

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