Mushroom And Sage Risotto

• 2 tablespoons vegetable oil
• 1 onion medium, finely chopped
• 2 cloves garlic minced
• 12 ounces button mushrooms 7 oz quartered, remainder halved
• 7 ounces arborio rice
• 1/2 cup dry white wine
• 2 chicken bouillon cubes crushed
• 3/4 cup sage leaves fresh, chiffonade
• 1 1/2 tablespoons butter cubed
• 1/3 cup Parmesan cheese freshly grated
• mixed greens to serve

1. Preheat oven to 400u0b0F.
2. Heat 1 tbsp oil in a large Dutch oven over medium heat. Add onion, garlic and quartered mushrooms. Cook, stirring, for 5 mins, or until onion softens. Add rice and cook for 1 min. Add wine and bring to a boil. Add 3 1/2 cups cold water and crushed bouillon cubes. Cover and bake for 18-20 mins, or until liquid is almost absorbed.
3. Meanwhile, heat remaining oil in a medium frying pan over high heat. Add sage leaves and cook for 1 min, or until crisp. Drain on paper towels. Add remaining button mushrooms and cook, stirring, for 3-4 mins, or until tender. Set aside.
4. Remove risotto from oven. Add butter and Parmesan. Season. Top with sauteed mushrooms and sage leaves. Serve with mixed greens.

vegetable oil, onion, garlic, mushrooms, arborio rice, white wine, chicken bouillon cubes, sage, butter, parmesan cheese, mixed greens

Taken from www.yummly.com/recipe/Mushroom-and-Sage-Risotto-1406255 (may not work)