Mushroom Risotto with Truffle Oil
Creamy Italian rice dish slow-stirred with earthy portobello and white mushrooms.
Word Recipe Kitchen
Tested & verified by our culinary team
45 minsMedium4 servings
Nutrition per serving
390
Calories
11g
Protein
58g
Carbs
14g
Fat
Ingredients
- 1.5 cupsArborio Rice
- 12 ozMixed Mushrooms
- 5 cupsVegetable Broth
- 2 mincedShallots
- 1 tspTruffle Oil
Instructions
- 1
Sauté mushrooms until browned and set aside.
- 2
Toast rice with shallots, then add warm broth one ladle at a time.
- 3
Stir constantly until liquid is absorbed before adding more.
- 4
Finish with butter, parmesan, mushrooms, and truffle oil.
Nutrition Facts
Servings 4Serving Size 1
Amount Per Serving
Calories390
% Daily Value *
Total Fat 14g18%
Saturated Fat 4.2g21%
Trans Fat 0g
Cholesterol 25mg8%
Sodium 310mg13%
Total Carbohydrate 58g21%
Dietary Fiber 5g18%
Sugars 8.7g
Protein 11g22%
Vitamin A 200 IUVitamin C 8 mgCalcium 45 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Mushroom Risotto with Truffle Oil
- • Let meat rest for 5 minutes after cooking to keep it juicy.
- • Rinse rice under cold water until clear to remove excess starch.
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