Sage and Onion Risotto

Sage and Onion Risotto

Wholesome and natural without an additive in sight!

The point of this post is not to shout out that this is the best risotto recipe you will ever try. It is a nice recipe but I want to explain my method of using stock from the previous night’s roast chicken thus ensuring that this risotto meal will be completely natural and wholesome. And yes, it does taste amazing. Sage and Onion Risotto is perfect for cool autumn weather when you want something warm and comforting.

Using homemade chicken stock for this recipe takes the risotto to the next level. It is totally worth the extra effort. When I cook Roast Chicken I always roast it in a dish of water. This creates a lovely concentrated stock first up. Then I add that to a large pot with some extra water plus some vegetables such as celery, carrot and leek. I use that to boil up the chicken carcass from the roast. In about 30 minutes you have a lovely stock that you can use in risotto – or soup. I don’t strain the stock but I do remove the vegetables. I don’t mind the left over chicken in it but if you prefer to strain it, go right ahead.

Simple and Delicious

The risotto gets its delicious flavours not just from the homemade chicken stock but also from the finely chopped sage leaves and onion. Simply stir in the stock, by the ladle full, to your other pot of arborio rice and onion. It takes about 20 minutes before you have a creamy consistency to which you can add a generous amount of grana padano or parmesan cheese. That’s it! From my point of view, risotto is totally worth standing and stirring at the stove. People often say they don’t have time to make risotto. But on a weekend or a weeknight where you have an hour you can make both the stock and the risotto and have a truly healthy, natural meal.

Risotto – A versatile Choice

My other favourite risottos are where I add a whole bunch of vegetables such as onion, carrot and celery blitzed in the food processor, roasted tomatoes or broccolini, asparagus and peas. I will follow up with recipes for both these risottos but I am telling you, if you are not into risotto because it takes too long, you need to rethink that because it can be delicious.

So forego the stock powder or packaged stock, Sage and Onion Risotto made with homemade chicken stock is the ticket for an all natural, additive free meal.

Sage and Onion Risotto Pin

Homemade, natural and wholesome.

Sage and Onion Risotto

Made with homemade chicken stock this is a natural, additive free risotto that is delicious and comforting.

Course Main Course
Cuisine Italian
Keyword Sage and Onion Risotto
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6
Author Jane Georgiades


Homemade Chicken Stock

  • 1 left over roast chicken made as per Milly, Molly and Me
  • 1 leek sliced
  • 1 carrot chopped
  • 1 stick celery sliced
  • 7 cups water

Sage and Onion Risotto

  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • 1 small bunch sage leaves only (or 3 tbsp dried leaves)
  • 3 cups arborio rice
  • 1 cup quality grano padano or parmesan cheese
  • 3 tbsp olive oil


Homemade Chicken Stock

  1. Take the left over concentrated stock and chicken carcass from your roast chicken (Favourite Sunday Roast Chicken by MMM). Add to a pot with 7 cups of water and celery, leek and carrot. Boil for 30 minutes until chicken carcass collapses. Discard the vegetables and strain if you don't want to include the remaining chicken flesh. Measure 7 cups of stock for the risotto.

Sage and Onion Risotto

  1. Gently heat the oil in the other pot over a medium, high heat. Fry onions until soft then add the arborio rice and stir until becoming transparent. Then add the hot stock one ladle at a time adding a ladle full each time the stock is absorbed. Add the finely chopped sage leaves (or dried if using) and continue to add the stock until it is all absorbed. When rice is al dente and creamy, stir in the cheese. Serve in bowls nice and hot.

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