“Scrumptious Veggie Risotto with Truffle Oil”
A flavorful english dinner perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 cup Arborio rice 3 cups Vegetable broth 1/2 cup Grated Parmesan cheese 1/4 cup White wine 1/2 cup Diced onion 1/2 cup Chopped carrots 1/2 cup Sliced mushrooms 1/4 cup Freshly chopped parsley 1 tbsp Truffle oil Salt and pepper, to taste
Instructions
- In a large saucepan, heat the vegetable broth over medium heat and keep warm. In a separate pan, sauté onions, carrots, and mushrooms until tender. Add Arborio rice to the vegetables, stirring constantly for 2 3 minutes to toast the grains. Pour in white wine, stirring until absorbed. Gradually add warmed vegetable broth to the rice, one ladle at a time, allowing each addition to be absorbed before adding the next. Continue cooking and stirring until the rice is creamy and tender but still al dente. Remove from heat and stir in grated Parmesan cheese, truffle oil, salt, and pepper to taste. Garnish with freshly chopped parsley and serve immediately.
Chef’s Insight
To achieve the perfect creamy consistency, be patient and stir constantly during the cooking process.
Notes
Adjust the seasoning to taste before adding the parsley.