Description
Creamy risotto with mushrooms and truffle oil.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons truffle oil
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat vegetable broth in a saucepan.
- In a separate pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until soft.
- Add mushrooms, cook until tender.
- Add Arborio rice, stir for 2 minutes.
- Pour in white wine, stir until absorbed.
- Add broth gradually, stirring often, until rice is al dente.
- Stir in Parmesan cheese and truffle oil.
- Season with salt and pepper.
- Serve warm.
Notes
- Use fresh mushrooms for best flavor.
- Adjust broth amount for desired creaminess.
- Pair with a salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Mushroom and Truffle Oil Risotto, Risotto, Italian recipe, vegetarian dish