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Savory Mushroom Risotto with Truffle Oil
Ever wonder if you can eat gourmet on a broke budget? Same. Here’s my hack. Being a busy mom or a broke student doesn’t mean your taste buds have to suffer. Ready in 15 minutes! This recipe will make your life easier and elevate your dinner plate, all without burning a hole in your wallet. Plus, it’s perfect for impressing anyone who drops by unannounced.
Why You’ll Love It
- Ready in 15 minutes!
- Family-friendly and picky-eater approved
- Zero fancy kitchen gear needed
- Leftovers are even better the next day
- Easy to meal prep or double for later
Ingredients
- 1 cup Arborio rice
- 2 cups chicken or vegetable broth
- 1 cup of sliced mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon truffle oil
- Salt and pepper, to taste
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Step-By-Step Instructions
- Heat olive oil and butter in a large pan over medium heat. Add onions and garlic, and sauté until onions are translucent.
- Add the sliced mushrooms and cook for about 3-4 minutes, until they soften.
- Stir in the Arborio rice, coating it well with oil and butter. Cook for 1-2 minutes.
- Gradually add the broth, one cup at a time, stirring until each addition is absorbed by the rice before adding the next.
- Once all the broth is absorbed and the rice is tender and creamy, stir in the Parmesan cheese.
- Season with salt and pepper to taste, and drizzle with truffle oil before serving.
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Keeping It Real
- This recipe is proof that simplicity shines when done right. No need for a long list of ingredients or complicated techniques—just pure deliciousness.
- Like the truffle oil in this risotto, sometimes it’s the little extra efforts—like taking on a side gig—that sprinkle a hint of luxury in everyday life.
- Balance is all about smart choices. Whether it’s your meal plan or income strategy, a little planning goes a long way!
