eCook Meal
Truffled Mushroom Risotto
with crème fraîche & truffle seasoning
You’re going to have a special day in the kitchen, Chef! Due to its difficulty to grow, scarcity, and seasonality, truffles are a highly sought-after ingredient for any sophisticated, savoury dish. Today you will be sprinkling a truffle & hard cheese seasoning over a creamy risotto, elevated with white wine, crème fraîche & parsley. Top with golden mushrooms and side with a fresh salad.
Serving guide
Choose your portion size.
MUSHROOMS
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pot and season.
SOME PREP
Dilute the stock with 400ml of boiling water. In a bowl, combine the crème fraîche and ½ the chopped Parsley. Season and set aside in the fridge.
RISOTTO
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced Onion until soft and translucent, 4-5 minutes. Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through a generous knob of butter, the Parsley & crème fraîche mixture, and seasoning. Loosen with a splash of warm water if too thick.
SOME FRESHNESS
In a salad bowl, combine the balsamic vinegar with a drizzle of olive oil. Add the shredded salad leaves and toss to coat.
TIME TO EAT
Make a bed of the creamy risotto, sprinkle over the truffle seasoning, top with the mushrooms, and side with the salad leaves. Garnish with the remaining Parsley. Well done, Chef!
MUSHROOMS
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pot and season.
SOME PREP
Dilute the stock with 800ml of boiling water. In a bowl, combine the crème fraîche and ½ the chopped Parsley. Season and set aside in the fridge.
RISOTTO
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced Onion until soft and translucent, 4-5 minutes. Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through a generous knob of butter, the Parsley & crème fraîche mixture, and seasoning. Loosen with a splash of warm water if too thick.
SOME FRESHNESS
In a salad bowl, combine the balsamic vinegar with a drizzle of olive oil. Add the shredded salad leaves and toss to coat.
TIME TO EAT
Make a bed of the creamy risotto, sprinkle over the truffle seasoning, top with the mushrooms, and side with the salad leaves. Garnish with the remaining Parsley. Well done, Chef!
MUSHROOMS
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pot and season.
SOME PREP
Dilute the stock with 1.2L of boiling water. In a bowl, combine the crème fraîche and ½ the chopped Parsley. Season and set aside in the fridge.
RISOTTO
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced Onion until soft and translucent, 5-6 minutes. Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Remove from the heat and stir through a generous knob of butter, the Parsley & crème fraîche mixture, and seasoning. Loosen with a splash of warm water if too thick.
SOME FRESHNESS
In a salad bowl, combine the balsamic vinegar with a drizzle of olive oil. Add the shredded salad leaves and toss to coat.
TIME TO EAT
Make a bed of the creamy risotto, sprinkle over the truffle seasoning, top with the mushrooms, and side with the salad leaves. Garnish with the remaining Parsley. Well done, Chef!
Button Mushrooms - 375g
Vegetable Stock - 30ml
Crème Fraîche - 60ml
Fresh Parsley - 8g
Onions - 2
Risotto Rice - 300ml
White Wine - 90ml
Balsamic Vinegar - 30ml
Salad Leaves - 60g
Truffle & Hard Cheese Seasoning - 15ml
MUSHROOMS
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pot and season.
SOME PREP
Dilute the stock with 1.6L of boiling water. In a bowl, combine the crème fraîche and ½ the chopped Parsley. Season and set aside in the fridge.
RISOTTO
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced Onion until soft and translucent, 5-6 minutes. Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 3-4 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Remove from the heat and stir through a generous knob of butter, the Parsley & crème fraîche mixture, and seasoning. Loosen with a splash of warm water if too thick.
SOME FRESHNESS
In a salad bowl, combine the balsamic vinegar with a drizzle of olive oil. Add the shredded salad leaves and toss to coat.
TIME TO EAT
Make a bed of the creamy risotto, sprinkle over the truffle seasoning, top with the mushrooms, and side with the salad leaves. Garnish with the remaining Parsley. Well done, Chef!
Button Mushrooms - 500g
Vegetable Stock - 40ml
Crème Fraîche - 80ml
Fresh Parsley - 10g
Onions - 2
Risotto Rice - 400ml
White Wine - 125ml
Balsamic Vinegar - 40ml
Salad Leaves - 80g
Truffle & Hard Cheese Seasoning - 20ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R230.30
for 4 servings · R57.57 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 16% of packR8.80
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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Crème Fraîche needs 80 mlSour Cream 250 ml 250 ml at R38.99 · 32% of packR12.48
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
Not in the Woolies basket — source these elsewhere:
- Truffle & Hard Cheese Seasoning
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Truffled Mushroom Risotto?
The preparation time for Truffled Mushroom Risotto with crème fraîche & truffle seasoning is between 25 and 45 minutes.
What is the total time required to make Truffled Mushroom Risotto with crème fraîche & truffle seasoning?
The total time required to make Truffled Mushroom Risotto with crème fraîche & truffle seasoning is between 40 and 60 minutes.
How many servings does Truffled Mushroom Risotto provide?
4 servings
What are the main ingredients in Truffled Mushroom Risotto?
Balsamic Vinegar, Button Mushrooms, Creme Fraiche, Onion, Parsley, Risotto Rice, Salad Leaves, Truffle & Hard Cheese Seasoning, Vegetable Stock, White Wine
What is the nutritional information of Truffled Mushroom Risotto?
Calories: 579, Carbs: 101 grams, Fat: grams, Protein: 13.1 grams, Sugar: 11.8 grams, Salt: 1168 grams
How do I prepare Truffled Mushroom Risotto?
SOME PREP: Dilute the stock with 800ml of boiling water. In a bowl, combine the crème fraîche and ½ the chopped parsley. Season and set aside in the fridge. SOME FRESHNESS: In a salad bowl, combine the balsamic vinegar with a drizzle of olive oil. Add the shredded salad leaves and toss to coat. MUSHROOMS: Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pot and season. RISOTTO: Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until soft and translucent, 4-5 minutes. Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through a generous knob of butter, the parsley & crème fraîche mixture, and seasoning. Loosen with a splash of warm water if too thick. TIME TO EAT: Make a bed of the creamy risotto, sprinkle over the truffle seasoning, top with the mushrooms, and side with the salad leaves. Garnish with the remaining parsley. Well done, Chef!
What should be prepared from my kitchen to make Truffled Mushroom Risotto?
Balsamic Vinegar, Button Mushrooms, Creme Fraiche, Onion, Parsley, Risotto Rice, Salad Leaves, Truffle & Hard Cheese Seasoning, Vegetable Stock, White Wine
How many calories does Truffled Mushroom Risotto have?
579 calories
How much fat content does Truffled Mushroom Risotto have?
grams