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Autumn Vegetable Risotto with Truffle Oil
Autumn Vegetable Risotto with Truffle Oil

Autumn Vegetable Risotto with Truffle Oil
A luxurious and creamy risotto featuring seasonal autumn vegetables, finished with a hint of truffle oil for an elegant touch.
Autumn Vegetable Risotto with Truffle Oil
Ingredients:
1
Servings
  • 100
    g
     arborio rice
  • 150
    g
     butternut squash
  • 100
    g
     mushroom
  • 500
    ml
     vegetable stock
  • 30
    g
     parmesan cheese
  • 5
    ml
     truffle oil
  • 1
    item
     onion
  • 2
    clove
     garlic
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Autumn Vegetable Risotto with Truffle Oil
Instructions:
  1. Dice the onion and mince the garlic.
  2. Peel and cube the butternut squash.
  3. In a large pan, sauté the onion and garlic in a little olive oil until translucent.
  4. Add the arborio rice and stir for about 2 minutes until lightly toasted.
  5. Gradually add the vegetable stock, one ladle at a time, stirring continuously until absorbed.
  6. After about 10 minutes, add the butternut squash and mushrooms to the risotto.
  7. Continue adding stock and stirring until the rice is creamy and al dente, about another 15 minutes.
  8. Stir in the parmesan cheese until melted and creamy.
  9. Drizzle with truffle oil before serving.
Nutrition Per Serving 991 g Per 100g
Energy 686.9 kcal 69 kcal
Protein 26.8 g 2.7 g
Fibre 8 g 0.8 g
Salt 4.5 g 0.5 g
Sugar 11 g 1.1 g
Carbohydrates 116.3 g 11.7 g
Fat 15.6 g 1.6 g
  • 100
    g
     arborio rice
  • 150
    g
     butternut squash
  • 100
    g
     mushroom
  • 500
    ml
     vegetable stock
  • 30
    g
     parmesan cheese
  • 5
    ml
     truffle oil
  • 1
    item
     onion
  • 2
    clove
     garlic
1
Servings
0

Dice the onion and mince the garlic.

Peel and cube the butternut squash.

In a large pan, sauté the onion and garlic in a little olive oil until translucent.

Add the arborio rice and stir for about 2 minutes until lightly toasted.

Gradually add the vegetable stock, one ladle at a time, stirring continuously until absorbed.

After about 10 minutes, add the butternut squash and mushrooms to the risotto.

Continue adding stock and stirring until the rice is creamy and al dente, about another 15 minutes.

Stir in the parmesan cheese until melted and creamy.

Drizzle with truffle oil before serving.

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