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YOUR GO-TO GUIDE FOR HEALTH & LIFESTYLE

YOUR GO-TO GUIDE FOR HEALTH & LIFESTYLE

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

/

/

We are always wary when ordering risotto out at a restaurant, as it is often made with cream and/or butter. We believe these ingredients are unnecessary and can easily be substituted with healthy alternatives, such as cold pressed extra virgin olive oil. For this recipe, we have used black truffle infused olive oil, which offers a rich flavour from the tiniest drizzle of oil. However, we recommend adding truffle oil at the last minute, and cooking with coconut oil as it is more heat stable.

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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© 2024 Healthy Luxe.

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

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Wellness & Lifestyle

Our Story

Contact Us

Follow Us

© 2024 Healthy Luxe.