Marley Spoon-Style Mushroom Risotto

Creamy arborio risotto with mixed mushrooms, parmesan, and truffle oil — no cream needed.

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Marley Spoon charges ~$10/serving → Make it at home: ~$3/serving

Ingredients

  • 1 cup arborio rice
  • 4 cups organic vegetable or chicken broth, warm
  • 2 cups mixed mushrooms (cremini, shiitake), sliced
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • ½ cup dry white wine
  • 2 tbsp grass-fed butter
  • ¼ cup Parmigiano-Reggiano, grated
  • 1 tbsp avocado oil
  • 1 tsp truffle oil (optional)
  • fresh thyme, salt and black pepper

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What you'll need

Instructions

  1. Keep broth warm in a pot on low.
  2. Saute mushrooms in ½ tbsp oil over high heat until golden. Season, remove. In same pan, saute shallot in remaining oil 2 min. Add garlic, thyme, 30 sec.
  3. Add arborio, toast 1 min. Add wine, stir until absorbed.
  4. Add broth one ladle at a time, stirring constantly, waiting for each addition to absorb (about 25 min total). Off heat, stir in butter and parmesan. Fold in mushrooms. Drizzle truffle oil.

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