Mushroom Risotto with Truffle Oil and Citrus Arugula Salad
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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
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