Description
This Creamy Mushroom Risotto combines Arborio rice, golden mushrooms, and a touch of truffle oil for a rich, velvety dish full of earthy flavor. It’s an elegant yet comforting meal perfect for cozy nights or entertaining guests.
Ingredients
1 cup Arborio rice
4 cups vegetable broth
1 cup mushrooms (cremini or shiitake), sliced
1 small onion, finely chopped
3 cloves garlic, minced
1/2 cup heavy cream
2 tablespoons truffle oil
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Heat vegetable broth in a saucepan over low heat and keep warm.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
- Add minced garlic and sliced mushrooms; cook for 5–7 minutes until mushrooms are golden and fragrant.
- Stir in Arborio rice and toast for 1–2 minutes until lightly translucent around the edges.
- Add warm broth one ladle at a time, stirring constantly. Allow the liquid to absorb before adding more. Continue for about 15–20 minutes until rice is creamy and al dente.
- Stir in heavy cream, Parmesan cheese, and truffle oil. Mix until smooth and creamy.
- Season with salt and pepper to taste, remove from heat, and let rest for 1 minute.
- Serve warm, garnished with fresh parsley.
Notes
Use coconut cream and nutritional yeast for a vegan alternative.
Add spinach, asparagus, or peas for extra color and freshness.
Top with grilled chicken, shrimp, or scallops for added protein.
Swap truffle oil for lemon zest and thyme for a lighter flavor.
Reheat gently on the stove with a splash of broth or cream to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
