Creamy Truffle Risotto
A rich, earthy Italian risotto with the decadent flavor of white truffle oil. This Italian-inspired rice and grain recipe, ready in about 55 minutes, layers arborio rice, onion, white wine into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 500 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups arborio rice
- 1 small onion
- 1/2 cup white wine
- 4 cups vegetable broth
- 3 tbsp butter
- 1 tbsp white truffle oil
- 1/2 cup Parmesan cheese
- 1/4 cup chopped parsley
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Instructions
- Step 1: In a large pot, melt 3 tbsp butter over medium heat. Add 1 finely diced onion and sauté for 5 minutes until translucent.
- Step 2: Add 1 1/2 cups Arborio rice and stir to coat. Toast for 2-3 minutes until the rice turns slightly translucent.
- Step 3: Pour in 1/2 cup white wine and stir until absorbed. Begin adding 4 cups warm vegetable broth, one ladle at a time, stirring constantly. Cook for 18-20 minutes until the rice is creamy and al dente.
- Step 4: Remove from heat. Stir in 1 tbsp white truffle oil and 1/2 cup grated Parmesan cheese. Garnish with 1/4 cup chopped parsley. Serve immediately.
