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Prep Time: 5 minutes  •  Cook Time: 15 minutes  •  Serves: 8


8 cups chicken broth

6 sprigs fresh thyme

4 stems & leaves fresh sage

2 bay leaves

2 Tbsp olive oil

2 medium sweet onions, coarsely chopped

2 leeks, coarsely chopped

2 cups sliced crimini mushrooms

6 cloves garlic, coarsely chopped

2 cups Arborio rice for risotto

1 cup Old Home Cottage Cheese

1/4 cup fresh grated Parmigiano Reggiano cheese

1 cup chopped fresh parsley


  1. In 3 qt. saucepan, bring chicken broth, thyme sprigs, sage stems and leaves and bay leaves to a boil. Reduce heat to low and simmer while completing steps 2 & 3.
  2. 2. In Dutch oven, heat olive oil over medium high heat; add onions, leeks, mushrooms and garlic. Cook for 5 to 7 minutes or until mushrooms are browned.
  3. Stir in rice; cook, stirring constantly, for 2 minutes.
  4. Add about 1/2 cup simmering broth; cook over medium heat, stirring constantly, until broth is absorbed. Continue to add broth 1/2 cup at a time; stirring occasionally, until broth is absorbed and rice is tender (20 to 25 minutes).
  5. Remove from heat; stir in Old Home Cottage Cheese, Parmigiano cheese and parsley.