April 14, 2018

Sage and Portobello Risotto (in 25 min)

feeds 2, can be doubled (or more)!


Shopping List:

1 package ‘Seeds of Change’ quinoa & brown rice with garlic


8-10 baby portobellos, sliced


1 onion, chopped


2 cloves garlic, crushed


1 sweet red pepper, chopped


2-3 leaves of fresh sage, finely chopped


1 cup chopped spinach


1/4 cup chicken broth (sub veg. broth for vegetarian)


1/4 cup heavy cream


3/4 cup grated parmesan cheese


olive oil/salt/pepper as needed


(optional: season (with salt, pepper, and garlic) and grill two skinless chicken breasts, slice & place on top of each serving!)




Lightly coat a skillet with olive oil, turn to medium-high heat, and add mushrooms, onion, and sweet red pepper. 


Cook and stir occasionally until onions and peppers are softened, 10-15 min. 


If more oil is needed, add 1/2 tbsp. at at time, stirring after each addition. 

Add garlic, spinach, and sage. Stir and cook an additional 5 minutes.


Add uncooked contents of quinoa package, 1/4 cup chicken broth, 1/4 cup cream, parmesan cheese, and salt and pepper to taste. 

Stir and let cook for 5-10min. 


Plate & dig in!


For a: thicker based risotto, add more cream in small increments/thinner based risotto, add more chicken broth in small increments, and let cook until desired thickness is achieved.






Share on Facebook
Share on Twitter
Please reload

Recent Posts

October 26, 2019

September 23, 2019

March 13, 2019

February 14, 2019

January 16, 2019

January 5, 2019

December 28, 2018

Please reload

Wander With Us
  • Black Instagram Icon
  • Black Pinterest Icon
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Instagram Icon
  • Black Pinterest Icon
  • Black Facebook Icon
  • Black Twitter Icon