Italian Vegetarian

Mushroom Risotto with Truffle Oil and Citrus Arugula Salad

Name: Mushroom Risotto with Truffle Oil and Citrus Arugula Salad
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup arborio rice; 4 ounce unsalted butter; 1 cup grated Parmesan cheese; 1 pound cremini mushrooms; 1 whole shallot; 4 clove fresh garlic; 5 ounce baby arugula; 1 whole lemon; 1 whole orange; 4 cup vegetable or chicken broth; 2 tablespoon olive oil; 2 tablespoon truffle oil; 1 teaspoon dried thyme; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper

NEEHARIKA KHANDELWAL

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Mushroom risotto with a bright citrus arugula salad makes for a delicious and impressive dinner. This 45-minute recipe comes together easily with simple ingredients like arborio rice, cremini mushrooms, and fresh citrus. Start by simmering the broth and sautéing the mushrooms, then gradually add the broth to the rice, stirring constantly, to create a creamy risotto. Finish with butter, Parmesan, and a drizzle of truffle oil. Pair with the refreshing arugula salad for a balanced and flavorful meal.

Pantry Items

1 cup arborio rice
4 cups vegetable or chicken broth
2 tablespoons olive oil
2 tablespoons truffle oil

Meat, Eggs, & Dairy

4 ounces unsalted butter
1 cup grated Parmesan cheese

Fresh Produce & Herbs

1 pound cremini mushrooms
1 whole shallot
5 ounces baby arugula
1 whole lemon
1 whole orange

Seasonings & Spices

4 cloves fresh garlic
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper