Golden Veggie Risotto with Truffle Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, creamy risotto packed with sautéed mushrooms, peas, and a touch of truffle oil. This italian-inspired one pot (vegetarian) ready in about 40 minutes layers Arborio rice, vegetable broth, mushrooms 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 420 calories and feeds 4, 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.

★ 4.3 (14 ratings) Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 3 tbsp butter in a large skillet over medium heat. Add 1/2 cup diced onion and sauté for 2-3 minutes until translucent. Add 1 cup sliced mushrooms and cook for 3-4 minutes until softened.
  2. Step 2: Add 1.5 cups Arborio rice and stir to coat with the butter and oil. Cook for 2-3 minutes until the rice is glossy. Pour in 1/3 cup white wine and stir until absorbed.
  3. Step 3: Begin adding 4 cups vegetable broth, 1/2 cup at a time, stirring constantly. Wait for each addition to be fully absorbed before adding more. After 15-20 minutes, the rice should be creamy and al dente.
  4. Step 4: Stir in 1 cup peas and cook for 2-3 minutes until heated through. Remove from heat, stir in 1 tbsp truffle oil and 1/2 cup grated Parmesan cheese. Season with salt and pepper before serving.

Frequently asked questions

How long does Golden Veggie Risotto with Truffle Oil take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Golden Veggie Risotto with Truffle Oil?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Golden Veggie Risotto with Truffle Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Golden Veggie Risotto with Truffle Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Golden Veggie Risotto with Truffle Oil vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes