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Creamy Mushroom & Spinach Risotto
Italian

Mushroom Truffle Risotto

A rich and creamy mushroom risotto infused with the earthy aroma of truffle oil, perfect for a fancy lunch. This dish melds traditional Italian flavors with a luxurious touch, making it an excellent choice for special occasions.

Total Time45 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
12
Protein
75
Carbs
20
Fat
3
Fiber
0g
Sodium
Ingredients
  • 1 ½ cups Arborio rice
  • 5 cups vegetable broth
  • 1 cup dry white wine
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • ½ cup grated Parmesan cheese
  • 2 tbsp truffle oil (adjust to taste)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
Instructions
  1. 1In a medium saucepan, heat the vegetable broth over low heat and keep it warm.
  2. 2In a large pan, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. 3Add the minced garlic and sliced mushrooms to the pan. Cook until the mushrooms have released their juices and are nicely browned, about 7-8 minutes.
  4. 4Stir in the Arborio rice and cook for about 1-2 minutes until the rice is slightly translucent around the edges.
  5. 5Pour in the white wine and stir until absorbed.
  6. 6Start adding the warm vegetable broth one ladle at a time, stirring continuously. Wait until most of the broth is absorbed before adding the next ladle. This process takes about 20-25 minutes.
  7. 7Once the rice is creamy and al dente, stir in the remaining tablespoon of butter, grated Parmesan cheese, and truffle oil. Season with salt and pepper to taste.
  8. 8Remove from heat and let it sit for a minute. Serve hot, garnished with fresh parsley and additional grated Parmesan if desired.
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