Creamy Mushroom Risotto with Truffle Oil

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 Creamy Mushroom Risotto with Truffle Oil

recipe
Preparation Time:25 min.Total Calories:525 kcal

Ingredients:

  • 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 Parmesan cheese, grated
  • 1/4 cup heavy cream
  • 2 tablespoons truffle oil
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Kitchen Tools Needed:

  • Saucepan
  • Large pan
  • Ladle
  • Wooden spoon
  • Measuring cups
  • Knife
  • Cutting board

Instructions:

  • In a saucepan, heat the vegetable broth and keep it warm over low heat.
  • In a separate large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
  • Add the sliced mushrooms and cook until they are soft and browned.
  • Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
  • Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
  • Continue this process until the rice is creamy and al dente, about 18-20 minutes.
  • Stir in the heavy cream and Parmesan cheese until well combined.
  • Drizzle with truffle oil and season with salt and pepper to taste.
  • Serve hot, garnished with fresh parsley.

Macros:

  • Total Calories: 525kcal
  • Carbs: 60g
  • Proteins: 15g
  • Fats: 25g

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