One-Pot Creamy Mushroom & Spinach Risotto with Truffle Oil
Indulge in the rich flavors of this One-Pot Creamy Mushroom & Spinach Risotto with Truffle Oil. This comforting dish combines creamy Arborio rice, earthy mushrooms, and fresh spinach, all enhanced by a luxurious drizzle of truffle oil. Perfect for cozy dinners or celebratory gatherings, this risotto is sure to impress with its restaurant-quality taste and delightful aroma.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh spinach
- 1 cup mixed mushrooms (cremini and shiitake), sliced
- 4 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- ½ cup grated Parmesan cheese
- 1 tbsp truffle oil
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until soft and fragrant (about 3 minutes).
- Add sliced mushrooms; cook until golden brown and juices are released.
- Stir in Arborio rice; toast for about 2 minutes to deepen flavor.
- Gradually add warm vegetable broth one ladle at a time, stirring continuously and allowing liquid to absorb before adding more.
- When the rice is al dente, fold in spinach until wilted. Stir in Parmesan cheese until melted.
- Drizzle truffle oil over the risotto just before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
Keywords: For added flavor, consider using homemade vegetable broth. Feel free to substitute spinach with kale or add peas for color. Leftover risotto can be stored in an airtight container in the fridge for up to three days.