Risotto with Puree, Arugula, and Truffle

A risotto that will enchant you with its wonderful aroma and flavor.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 8 dl Water

  • 200 g Pearl barley

  • 50 g Butter, unsalted

  • 150 g Arugula

  • 40 g Cheese, Parmesan, grated

  • pieces Mushrooms, mushrooms, fresh

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Before cooking, thoroughly wash the puree and arugula. Dry the arugula well and roughly chop it (you can save some for garnish). Clean the truffle.

  2. Place a pot with salted water on the stove and wait for it to boil. Add the puree to the boiling water and cook it over moderate heat for about 20 minutes, then drain it well.

  3. Place a larger pan on the stove, melt the butter in it, and sauté the arugula while stirring for about 4 minutes. Add the cooked puree, season with salt and pepper to taste, and cook while stirring for an additional 5 minutes.

  4. Slice the Parmesan and truffle thinly. Serve the risotto in warmed bowls and sprinkle with Parmesan, truffle slices, and the reserved arugula leaves.

Nutrition Information (Per 100g)

  • Calories: 412.28 kcal
  • Fat: 17.54 g
    • Saturated Fat: 9.97 g
  • Carbohydrates: 55.82 g
    • Sugars: 4.78 g
  • Protein: 11.16 g
  • Fiber: 7.97 g

Advice

When cooking, observe the ratio of puree to water, which should be 1:5. Instead of fresh truffle, you can also use truffle oil or truffle paste.