Mushroom risotto with truffle oil
Servings: 3 -4
Calories: 227kcal
Vegan risotto infused with a white button and cremini mushrooms and truffle oil. Flavorful easy-to-make risotto.
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Ingredients
- 2 tbsp olive oil
- 1 garlic clove finely chopped
- 1 medium-size onion finely chopped
- ½ lb 250g white button mushrooms, chopped
- ½ lb 250 g cremini mushrooms, chopped
- 1 mushroom stock cube
- salt & black pepper to taste
- ½ cup 1,2 dl white wine
- 1 cup 2,4 dl arborio rice
- 2 ½ cup hot boiled water
- 2 tbsp truffle oil
- handful fresh parsley chopped
Instructions
- 1. Heat the olive oil in a large saucepan. Add finely chopped garlic and onion. Cook over medium heat for 5 minutes, until softened.
- 2. Add mushrooms and 1 mushroom stock cube, cook for a few minutes, occasionally stirring until the mushrooms have softened.
- 3. Add 1 cup arborio rice, turn up the heat and stir to coat.
- 4. Pour wine into rice mixture. Cook and stir until liquid is absorbed. Once the wine has cooked into the rice, turn the heat down.
- 5. Pour ½ cup hot, boiled water. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
- 6. Continue adding about the same amount of hot water until all the liquid has been absorbed and the rice is plump and tender.
- 7. Add truffle oil and stir. Season with salt and black pepper. Garnish with chopped fresh parsley.
Nutrition
Serving: 1g | Calories: 227kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 2mg | Sodium: 247mg | Fiber: 1g | Sugar: 2g
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