Truffle Mushroom Risotto
Truffle Mushroom Risotto is a creamy Italian dish made with Arborio rice, mushrooms, truffle oil, and Parmesan cheese. This recipe is suitable for people who do not want to use vegetable broth, wine, and butter. The dish is high in fiber, which can help you feel full for longer, and it is gluten-free and vegetarian. It is an excellent source of complex carbohydrates, which are essential for maintaining energy levels throughout the day.
Allergen Information: Contains Mushroom
Nutrition Facts
Per serving
Energy
120 kcal
Protein
4 g
Carbs
16 g
Fat
5 g
Fiber
1 g
Ingredients
Arborio rice (raw)
1 cup (50g)
Chopped Onion
1 small cup (50g)
Clove Garlic, Chopped
1 tsp (2g)
Button Mushroom
0.5 cup, sliced (80g)
Olive Oil
1 tsp (5g)
Fresh Parsley (chopped)
1 tbsp (5g)
Black Pepper
0.5 tsp (1g)
Common Salt
0.5 tsp (3g)
Plain Water
2 medium cup (350g)
parmesan cheese
0.25 cup, grated (10g)
Truffle Oil
1 tsp (5g)
Instructions
Preparation
Rinse the rice and keep it aside
Cooking Steps
Heat water in a saucepan and keep it simmering.
In a separate pan, heat olive oil over medium heat.
Add onions and sauté for 2-3 minutes until they turn translucent.
Add Arborio rice and stir well.
Add sliced mushrooms and truffle oil. Mix well.
Add water to the pan, one ladle at a time, stirring constantly until the water is absorbed by the rice.
Continue adding water and stirring until the rice is cooked and has a creamy consistency.
Remove from heat, stir in Parmesan cheese, salt, and pepper.
Garnish with fresh parsley and serve hot.