Truffle Mushroom Risotto
A luxurious and creamy risotto made with Arborio rice, earthy mushrooms, and a touch of truffle oil for an indulgent flavor experience. This italian-inspired pasta (gluten-free) ready in about 50 minutes layers Arborio rice, (sliced) mushrooms, truffle oil 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.
Ingredients
- 1 1/2 cups Arborio rice
- 1 1/2 cups (sliced) mushrooms
- 1 tbsp truffle oil
- 1/2 cup white wine
- 4 cups vegetable broth
- 2 tbsp butter
- 1/2 (chopped) onion
- 2 cloves (minced) garlic
- 1/4 cup (grated) parmesan cheese
- 1/2 tsp salt
Instructions
- Step 1: In a large saucepan, heat 2 tbsp butter over medium heat. Add 1/2 chopped onion and 2 minced garlic cloves. Sauté for 2-3 minutes until softened. Add 1 1/2 cups sliced mushrooms and cook for 5 minutes until their liquid has evaporated and they are browned.
- Step 2: Add 1 1/2 cups Arborio rice and stir to coat in the butter and oil. Cook for 2 minutes until the rice is slightly translucent. Pour in 1/2 cup white wine and stir until fully absorbed.
- 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 the next. After 15-20 minutes, the rice should be creamy and al dente. Stir in 1 tbsp truffle oil, 1/4 cup grated parmesan, and 1/2 tsp salt. Remove from heat and let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Truffle Mushroom Risotto take to make?
Total time is about 50 minutes (20 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 Truffle Mushroom Risotto?
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 Truffle Mushroom Risotto?
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 Truffle Mushroom Risotto 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 Truffle Mushroom Risotto gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
