Creamy Mushroom Risotto
This is next level mushroom risotto as it includes truffle, so you know it’s going to be good. While I wanted this to be an indulgent dish I did try to make it without using a load of butter and cream. The creaminess of this risotto is actually from low fat milk and 4 tbsp of low fat creme fraiche. So while it definitely is a rich and creamy dish, you won’t be left feeling sluggish afterwards, which usually happens to me when I eat anything with lots of heavy dairy such as butter, double cream etc. This risotto, per serving is less than 500 calories, so it’s delicious, filling and relatively low in calories. Win-win! The truffle is not an essential ingredient, but if you have it it really does make this dish stand out. I hope you enjoy!
Ingredients
Serves 4 | 455 calories per serving
190g arborio rice
1 stick celery, diced fine
1 large white onion, diced fine
3 cloves garlic, thinly sliced
200g chestnut mushroom, thinly sliced
250ml low fat milk (not skimmed)
1 litre of vegetable stock
Fresh parsley
1 /12 tsp of minced black truffle
Truffle salt (or regular sea salt)
Black Pepper
4 tbsp crème fraiche
60g grated parmesan cheese
1 tsp butter
1 tbsp truffle oil (or olive oil)
Method
In a large skillet add the celery and onion to the truffle/olive oil and cook until softened (about 10 minutes).
Add the garlic and mushrooms and cook until mushrooms have lost a lot of water and have shrunk in volume.
Once reduced add the parsley, truffle salt, pepper and minced truffle. When mixed together fully, add the rice, milk & crème fraiche and begin stirring until most of the liquid has been absorbed by the rice.
Add the stock 250ml at a time, stirring regularly as you don’t want the risotto to stick to the bottom of the skillet. Each time the stock has been absorbed by the rice add more until stock is all absorbed.
When all the stock has been added add the butter and parmesan cheese and stir until combined. Taste and season with some more salt/pepper, if needed.
Take off the heat and leave the risotto to sit for about 10mins with the lid still on.
Garnish with some more parsley and serve immediately.
