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Wild Mushroom Risotto with Truffle Oil
Wild Mushroom Risotto with Truffle Oil

Wild Mushroom Risotto with Truffle Oil
A creamy and luxurious risotto featuring wild mushrooms and a hint of truffle oil.
Wild Mushroom Risotto with Truffle Oil

To provide a rich source of carbohydrates and protein for energy replenishment and muscle recovery after a day of training.

Ingredients:
1
Servings
  • 200
    g
     arborio rice
  • 150
    g
     wild mushrooms
  • 500
    ml
     vegetable broth
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 50
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 1
    tsp
     truffle oil
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Wild Mushroom Risotto with Truffle Oil
Instructions:
  1. Finely chop the onion and garlic.
  2. Heat olive oil in a large pan over medium heat.
  3. Add onion and garlic, sauté until translucent.
  4. Add arborio rice, stir to coat with oil.
  5. Gradually add vegetable broth, stirring constantly until absorbed.
  6. Continue adding broth until rice is creamy and al dente.
  7. In a separate pan, sauté wild mushrooms until golden.
  8. Stir mushrooms into the risotto.
  9. Add parmesan cheese, stir until melted and creamy.
  10. Season with salt and black pepper to taste.
  11. Drizzle with truffle oil and garnish with chopped parsley before serving.
Nutrition Per Serving 1000 g Per 100g
Energy 801 kcal 80 kcal
Protein 20 g 2.0 g
Fibre 8 g 0.8 g
Salt 2 g 0.2 g
Sugar 5 g 0.5 g
Carbohydrates 120 g 12.0 g
Fat 30 g 3.0 g
  • 200
    g
     arborio rice
  • 150
    g
     wild mushrooms
  • 500
    ml
     vegetable broth
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 50
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 1
    tsp
     truffle oil
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Finely chop the onion and garlic.

Heat olive oil in a large pan over medium heat.

Add onion and garlic, sauté until translucent.

Add arborio rice, stir to coat with oil.

Gradually add vegetable broth, stirring constantly until absorbed.

Continue adding broth until rice is creamy and al dente.

In a separate pan, sauté wild mushrooms until golden.

Stir mushrooms into the risotto.

Add parmesan cheese, stir until melted and creamy.

Season with salt and black pepper to taste.

Drizzle with truffle oil and garnish with chopped parsley before serving.

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