A Budget-Friendly Truffle Mushroom Risotto Recipe

Ingredients

• 12 oz Mixed Mushrooms (cleaned and roughly chopped)
• 2 cups Arborio Rice (rinsed briefly)
• 6 cups Vegetable Broth (kept warm on low heat)
• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 medium Onion (finely diced)
• 2 cloves Garlic (minced)
• 1 teaspoon Italian Seasoning (dried blend)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 tablespoon Truffle Oil (drizzled at the end for aroma)
• to taste Salt (adjust to preference)
• to taste Black Pepper (freshly ground)

Instructions

1. Chop Mushrooms

   Clean the mushrooms and roughly chop them into bite‑size pieces.

   Time: PT5M

2. Sauté Mushrooms

   Heat 1 tbsp olive oil in a large sauté pan over medium‑high heat. Add the mushrooms in a single layer; cook without crowding until golden brown, about 5‑7 minutes, stirring occasionally. Transfer to a bowl.

   Time: PT7M

   Temperature: Medium

3. Cook Onions

   Add the remaining 1 tbsp olive oil to the same pan. Add the diced onion and sauté until translucent, about 4 minutes.

   Time: PT4M

   Temperature: Medium

4. Add Garlic and Italian Seasoning

   Stir in the minced garlic and Italian seasoning; cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

5. Toast Arborio Rice

   Add the Arborio rice, stirring to coat with oil. Toast for 2 minutes until the edges look slightly translucent.

   Time: PT2M

   Temperature: Medium

6. Add Warm Broth

   Begin adding warm vegetable broth one ladleful at a time, stirring gently. Wait until most liquid is absorbed before adding the next ladle. Continue for 18‑20 minutes until the rice is al dente and the mixture is creamy.

   Time: PT20M

   Temperature: Simmer

7. Reincorporate Mushrooms

   Stir the sautéed mushrooms back into the risotto and heat through for 2 minutes.

   Time: PT2M

   Temperature: Medium

8. Finish Risotto

   Remove the pan from heat. Stir in the grated Parmesan until melted, then drizzle the truffle oil. Season with salt and freshly ground black pepper to taste.

   Time: PT2M

9. Plate and Serve

   Spoon the risotto onto warmed plates, garnish with a little extra Parmesan if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

10g

Carbohydrates

55g

Fat

10g

Fiber

3g