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YOUR GO-TO GUIDE FOR HEALTH & LIFESTYLE

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Mains

Mains

Mains

Truffle Mushroom Risotto

Truffle Mushroom Risotto

Truffle Mushroom Risotto

SERVES 2

SERVES 2

SERVES 2

10 mins

10 mins

10 mins

Easy

Easy

Easy

/

/

Risotto doesn’t need to rely on cream or butter to be indulgent. For this recipe, we use coconut oil for cooking, valued for its stability at higher temperatures, and finish with a delicate drizzle of black truffle-infused olive oil to impart a luxurious, earthy aroma. The result is a rich, flavourful risotto that feels indulgent without the heaviness.

SERVES 2

SERVES 2

SERVES 2

SERVES 2

10 mins

10 mins

10 mins

Easy

Easy

Easy

Ingredients

Ingredients

Ingredients

Ingredients

3/4 cup brown rice
100 grams baby spinach leaves
1 small bunch shallots
200 grams shitake mushrooms (approx. 200 grams)
1 punnet swiss brown mushrooms (approx. 100 grams)
1 tbsp olive oil
1-2 cups filtered water
1-2 tbsp black truffle oil (to taste)
3-4 tbsp parmesan cheese (to taste)
1/4 cup parsley and/or micro herbs
1 pinch salt and pepper (to taste)

Method

Method

Method

Cook rice according to packet instructions.
When the rice is almost ready, sauté chopped shallots with olive oil for approx. 5 mins.
Add sliced mushrooms and sauté for a further 5-10 minutes.
Combine cooked brown rice with the mushroom mix and add spinach leaves. Mix until spinach stars to wilt. Season with freshly cracked pepper and Himalayan salt.
Add parmesan cheese and truffle oil, gently mix through.
Top with an extra drizzle of truffle oil and parmesan cheese (to taste) and garnish with parsley/micro herbs.

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Stay up to date with special offers, exclusive recipes and many more health tips.

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Our Story

Contact Us

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© 2024 Healthy Luxe.