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Creamy risotto with sage in a bowl.

Easy Risotto with Sage in 40 Minutes (Creamy and Flavorful)

Allie Hagerty
You'll love this risotto with sage! A simple, elegant sage risotto built on nutty brown butter, white wine, and hot stock. Creamy, al dente rice topped with crisp sage leaves—perfect with crusty bread and a simple salad.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Servings 4 servings

Equipment

  • Large, heavy-bottomed skillet or sauté pan
  • Medium saucepan (to warm stock)
  • wooden spoon
  • ladle
  • Fine grater (for cheese)

Ingredients
  

  • 4 cups chicken stock
  • 4 tablespoons unsalted butter
  • 10 fresh sage leaves
  • 1 medium shallot finely minced
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • ½ teaspoon kosher salt plus more to taste
  • ¼ teaspoon black pepper
  • ½ cup finely grated Parmesan cheese
  • Flaky sea salt for finishing (optional)

Instructions
 

  • In a medium saucepan, bring 4 cups chicken stock to a gentle simmer over low heat. Keep warm.
  • In a large skillet over medium heat, melt 4 tablespoons butter. Add 10 sage leaves and cook, swirling the pan, until the butter foams, turns golden brown, and smells nutty—about 3–4 minutes. Remove the crispy sage leaves with a slotted spoon and set aside for garnish, leaving the browned butter in the pan.
  • Add the minced shallot to the browned butter and cook for 1–2 minutes until softened. Stir in 1 cup Arborio rice and cook for 1 minute, coating the grains in the butter until slightly translucent at the edges.
  • Pour in ½ cup dry white wine, stirring until mostly absorbed.
  • Add 1–2 ladles of warm chicken stock to the rice, stirring often until the liquid is nearly absorbed. Continue adding stock a ladle at a time, letting it absorb before adding more, until the rice is tender with a slight bite—about 18–20 minutes total.
  • Stir in ½ cup Parmesan cheese, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Taste and adjust seasoning if needed.
  • Divide into bowls, top with the crispy sage leaves, and sprinkle with flaky sea salt if desired. Serve immediately.

Notes

Expert Tips from My Kitchen

  • Pan choice – A wide pot or large skillet gives you more surface area so the remaining liquid reduces evenly.
  • Heat control – Keep things at medium-low heat; too hot and the exterior turns soft before the center is al dente.
  • Stock discipline – Add just enough broth to see the rice “peek” through; that rhythm creates the creamiest risotto.
  • Season late – Salt tightens rice; season toward the end of cooking for perfect texture.
  • Hold & rescue – If dinner stalls, keep it looser than you think; a splash of water or warm broth at the end restores glide.

Serving Suggestions

  • Wine pairing – Pour a crisp Pinot Grigio or Soave; their citrusy snap cuts through sage butter.
  • Plate it – Serve with shaved brussels sprouts salad or a pear salad, and pass extra parmesan cheese at the table.
  • Make it special – Finish with a drizzle of sage oil, or crown each bowl with a butter-basted seared mushroom “steak.”
  • On the side – Homemade focaccia or crusty bread to swipe the bottom of the pan flavors is non-negotiable.

Storage Instructions

  • Fridge – Cool quickly, then store in an airtight container up to 3 days.
  • Reheat – Warm gently in a small pan with a splash of water or chicken broth, stirring 2–3 minutes until creamy again.
  • Leftover magic – Chill overnight, roll into balls, and bread/fry for arancini; serve with a simple sauce.
 

Nutrition Facts

Calories: 440kcalCarbohydrates: 49gProtein: 14gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 46mgSodium: 838mgPotassium: 328mgFiber: 1gSugar: 4gVitamin A: 455IUVitamin C: 0.5mgCalcium: 164mgIron: 3mg
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