Creamy Mushroom Risotto with Thyme and Truffle Oil

This luxurious risotto combines earthy chestnut and dried mushrooms, finished with butter, parmesan, and a drizzle of truffle oil. Topped with crispy herby thyme roasted mushrooms, it’s a creamy, flavourful dish perfect for cosy dinners or special occasions. Rich, elegant, and easy to make!

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat the oven to 200°C / 400°F.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

For

2

M

I

For the Risotto:

150

g

Arborio or risotto rice

100

g

Chestnut mushrooms, sliced

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

Per Serving

Calories

405kcal

Fat

15g

Saturates

2g

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

Notes

Pro Tip✨: For the creamiest risotto, use warm stock and add it one ladle at a time, stirring constantly. This slow process helps release the rice’s starch, creating a velvety texture.

More to explore

Spicy Red Miso Mushroom Soup

30 minutes

Harissa Feta & Sun-Dried Tomato Focaccias

35 minutes

Grilled Paprika Salmon and Cumin Rice Bowl with Kale and Cucumber Tahini Salad

30 minutes

Asparagus, Mushroom & Mozzarella Tart

25 minutes

Halloumi & Pearl Couscous Bowl

20 minutes

Spring Onion Yoghurt

5 minutes

Sticky Butternut Squash & Sweet Potato Bowl

50 minutes

Curried Peanut Coconut & Lime Linguine Soup

25 minutes