Vegetarian Mushroom Risotto

    Vegetarian Mushroom Risotto

    Creamy Arborio rice slowly cooked with wild mushrooms and truffle oil.

    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. 1

      Sauté mushrooms until browned; remove half for garnish.

    2. 2

      Toast rice in the pan, then deglaze with wine.

    3. 3

      Add warm broth one ladle at a time, stirring constantly until absorbed.

    4. 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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