Vegetarian Mushroom Risotto
Creamy Arborio rice slowly cooked with wild mushrooms and truffle oil.
Word Recipe Kitchen
Tested & verified by our culinary team
45 minsHard4 servings
Nutrition per serving
410
Calories
11g
Protein
58g
Carbs
14g
Fat
Ingredients
- 1.5 cupsArborio Rice
- 1 lbMixed Wild Mushrooms
- 5 cupsVegetable Broth
- 1/2 cupParmesan Cheese
- 1/2 cupDry White Wine
Instructions
- 1
Sauté mushrooms until browned; remove half for garnish.
- 2
Toast rice in the pan, then deglaze with wine.
- 3
Add warm broth one ladle at a time, stirring constantly until absorbed.
- 4
Finish with butter, cheese, and a drizzle of truffle oil.
Nutrition Facts
Servings 4Serving Size 1
Amount Per Serving
Calories410
% Daily Value *
Total Fat 14g18%
Saturated Fat 6.3g32%
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 220 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 Vegetarian Mushroom Risotto
- • Let meat rest for 5 minutes after cooking to keep it juicy.
- • Rinse rice under cold water until clear to remove excess starch.
- • Grate cheese fresh rather than pre-shredded for better melting and flavor.
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