I figured truffle oil would catch your attention. It always amazes me just how little truffle oil can transform a good dish into an out-of-this-world, mouth-watering, memorable dish…and that’s exactly what this Mushroom-Truffle Oil Risotto is.
While risotto can often be high in saturated fat and cholesterol from loads of butter, cream, and cheese, this is a lower-fat version that still packs plenty of flavor. I added plenty of veggies (plenty of onions, peas, and mushrooms) to give this risotto sustenance and color.
2 Tbsp. Smart Balance Butter Blend with Extra-Virgin Olive Oil
1/2 cup chopped onions
1/2 cup frozen peas, thawed
6 baby portabello mushrooms, quartered
2 cups mushroom broth, heated
3/4 arborio rice
2 oz. white cooking wine
1 Tbsp. heavy cream
1 tsp. White Truffle Oil
1. Heat butter in large sauce pan over medium heat. Add vegetables and saute until onions are translucent.
2. Add arborio rice to pan and cook for about 1 minute or until rice is translucent. Add white wine, cooking until evaporated.
3. Pour one cup of heated mushroom broth into rice and simmer until liquid is absorbed. Continue to add broth one cup at a time, allowing liquid to absorb each time.
4. Stir in cream. Remove from heat and then add truffle oil, stirring to distribute well.