Wild Mushroom Risotto with Truffle Oil
Rich vegetarian risotto is made by cooking down arborio rice with porcini mushroom-infused broth, white wine, and parmesan cheese until unbelievably cream. Sautéed mixed wild mushrooms and shallots are gently folded into the risotto, which gets finished with some peppery fresh watercress and a drizzle of white truffle oil for even more luxurious umami flavor.
Nutritional facts
Protein
16g
Carbs
70g
Calories
710
Fat
36g
Ingredients
Canola and Olive Oil Blend, Butter, Watercress, Vegetable Base, Black Pepper, Garlic, Kosher Salt, Shallot, Arborio Rice, Porcini Mushroom Powder, Thyme, Truffle Oil, Mushrooms, White Wine, Parmesan Cheese
Reviews
4.2
Based on 521 reviews
Anthony · 04/07/25
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About Kristy Flores
Chicago-born, Chef Kristy’s passion for food and cooking started at a very early age. She began working in New York restaurants, hotels, and private kitchens after completing her degree in Food Science and Nutrition with an emphasis in culinary arts from the University of Missouri. Prior to her move to the Big Apple, Chef Kristy experienced living in the North and South of Italy where she trained in one of Florence’s best seafood restaurants. While Italian cuisine is certainly her passion, she also enjoys pulling from her Latino heritage to create new dishes and bring new flavors to her cooking. Additionally, Chef Kristy focuses on creating new and exciting dishes that are not only healthy for a variety of diets, but also constitute as restaurant quality meals.
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