Mushroom Spinach Truffle Oil Risotto (without Wine)
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Elevate your weeknight dinner with mushroom spinach truffle risotto. Arborio rice is slowly simmered in flavourful broth until creamy, while earthy mushrooms and fresh spinach add pops of colour and texture. A touch of truffle oil elevates the entire dish, its heady aroma enveloping every bite.Note - ingredients can be approximate. I suggest keeping ratio of rice to liquid.
Equipment
Ingredients
Risotto Ingredients
- 30 g (2 tablespoon) truffle oil, See Note 1
- 2 cloves garlic, diced
- 100 g (3 ½ oz) brown onion, approx.1. diced
- 200 g (1 cups) arborio rice, See Note 2
- 750 ml (3 cups) vegetable stock, See Note 3
- 15 g (1 tablespoon) white wine vinegar, See Note 4
- 50 g (½ cups) parmesan, See Note 5
- 300 g (10 ½ oz) white cup mushrooms, sliced (See Note 6)
- 60 ml (¼ cups) milk , see Note 7
- 20 g (1 tablespoon) butter
- 200 g (7 oz) spinach
- Salt and pepper, to taste
Instructions
Prepare vegetables
- Dice: 2 cloves garlic, 100 g (3 ½ oz) brown onion
- Thinly slice: 300 g (10 ½ oz) white cup mushrooms
Cook vegetables
- Heat 30 g (2 tablespoon) truffle oil on pan and add 100 g (3 ½ oz) brown onion, 2 cloves garlic, 300 g (10 ½ oz) white cup mushrooms. Cook until fragrant and lightly browned (approx 5 minutes). Remove.
Cook risotto
- Add 200 g (1 cups) arborio rice to the pan and toss lightly. Add 750 ml (3 cups) vegetable stock and 15 g (1 tablespoon) white wine vinegar and allow it to come to the boil (bubbling). Reduce heat to low and stir frequently (approx. every 5 minutes).
- When the liquid is almost absorbed (approx. 20 minutes in), add the mushroom mixture (2 cloves garlic, 100 g (3 ½ oz) brown onion, 300 g (10 ½ oz) white cup mushrooms). When the liquid has all been absorbed (approx. 5 minutes later), add 50 g (½ cups) parmesan, 60 ml (¼ cups) milk , 20 g (1 tablespoon) butter, 200 g (7 oz) spinach , Salt and pepper.
- Mix well and serve.
Notes
Note 1 - Truffle Oil
This is an optional addition, but obviously since I labelled the recipe with "Truffle" I highly recommend including it. You can substitute with any other variation of oil.
Note 2 - Arborio Rice
While arborio rice (sometimes labelled "risotto rice") is ideal, you can use Carnaroli rice, another short-grain Italian variety with similar starch content. If neither are available, try a good quality sushi rice (but the texture might be less creamy). DON'T substitute long-grain rice in risotto as it doesn't release enough starch for a creamy risotto texture.
Note 3 - Vegetable Stock
Substitute with chicken or beef broth for a different flavour profile, but adjust for saltiness as these broths tend to be stronger. You can even use water in a pinch, but the flavour will be less intense.
Keep in mind - Risotto rice to liquid ratio is 3:1 (for every 1 cup of rice, you'll need 3 cups of hot liquid).
Note 4 - White wine vinegar
Substitute for most other pale types of vinegar (e.g. white vinegar, apple cider) or a dry white wine. It'll offer a slightly different flavour but not enough to change the dish.
Note 5 - Parmesan
Substitute for nutritional yeast for dairy-free.
Note 6 - Mushrooms
You can use any variety of mushrooms in this risotto like portobello or shiitake, or even a mixed mushroom risotto for a more complex flavour.
Note 7 - Milk
Substitute for dairy-free if preferred. I recommend soy as it is the most creamy.
Video Note - recipe is slightly different as it includes wine.
Storing
Store in an airtight container for up to 3 days (5 days if you don't mind texture break down)
Reheating
Add a splash of broth or water to the pan and reheat over low heat in the microwave or stove, stirring constantly, until warmed through (approx. 5-10 minutes).
Nutrition
Calories: 353kcalCarbohydrates: 67gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 957mgPotassium: 550mgFiber: 6gSugar: 5gVitamin A: 691IUVitamin C: 8mgCalcium: 46mgIron: 4mg
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