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Gourmet Mushroom and Truffle Risotto
Gourmet Mushroom and Truffle Risotto

Gourmet Mushroom and Truffle Risotto
A creamy and luxurious risotto with earthy mushrooms and aromatic truffle oil.
Gourmet Mushroom and Truffle Risotto

To provide a rich source of carbohydrates and protein for energy and muscle recovery during cycle training.

Ingredients:
1
Servings
  • 200
    g
     arborio rice
  • 150
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     vegetable broth
  • 50
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 1
    tsp
     truffle oil
  • 10
    g
     parsley
Preparation Time: 45 minutes
Gourmet Mushroom and Truffle Risotto
Instructions:
  1. Finely chop the onion and garlic.
  2. Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until translucent.
  3. Add mushrooms and cook until soft.
  4. Stir in arborio rice, cook for 2 minutes until lightly toasted.
  5. Gradually add vegetable broth, stirring constantly until absorbed before adding more.
  6. Continue until rice is creamy and al dente, about 20 minutes.
  7. Stir in parmesan cheese and truffle oil.
  8. Garnish with chopped parsley before serving.
Nutrition Per Serving 963 g Per 100g
Energy 900 kcal 93 kcal
Protein 20 g 2.1 g
Fibre 5 g 0.5 g
Salt 2 g 0.2 g
Sugar 5 g 0.5 g
Carbohydrates 120 g 12.5 g
Fat 40 g 4.2 g
  • 200
    g
     arborio rice
  • 150
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     vegetable broth
  • 50
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 1
    tsp
     truffle oil
  • 10
    g
     parsley
1
Servings
0

Finely chop the onion and garlic.

Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until translucent.

Add mushrooms and cook until soft.

Stir in arborio rice, cook for 2 minutes until lightly toasted.

Gradually add vegetable broth, stirring constantly until absorbed before adding more.

Continue until rice is creamy and al dente, about 20 minutes.

Stir in parmesan cheese and truffle oil.

Garnish with chopped parsley before serving.

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