20+ One-Pot Vegetarian Meals, Including Gourmet Truffle Mushroom Risotto

20+ One-Pot Vegetarian Meals, plus this Gourmet Truffle Mushroom Risotto that fuses rich umami flavor from mushrooms with decadent truffle oil.

Course Dinner

Cuisine Italian

Diet Vegetarian

Keyword Mushrooms, One-Pot, Vegetarian Meals

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

In a large saucepan, sauté the shallot and baby bella mushrooms in olive oil with salt and pepper until the juice from the mushrooms evaporates.
1 tablespoon olive oil, 1 large shallot, diced, 8 ounces baby bella mushrooms, chopped, 1 pinch salt and pepper
Add white wine, garlic, and porcini mushrooms and continue to simmer until most of the liquid from the wine has evaporated and the porcini mushrooms are rehydrated.
3 cloves garlic, minced, ½ cup white wine, ½ ounce dried porcini mushrooms
Add the rice and give it a couple of stirs.
1 cup arborio rice
Add ½ cup of vegetable broth over medium-low heat, and stir continuously until all the liquid is absorbed by the rice. Keep repeating this step, ½ cup at a time until you've added all three cups of vegetable broth.
3 cups vegetable broth
Test your rice to make sure it's cooked through. Add a little water if necessary (¼ cup at a time).
Remove from heat and add butter and parmesan. Stir until both are completely melted and integrated. Taste to see if you need any additional salt or pepper.
2 tablespoons unsalted butter, ¼ cup shaved Parmesan
Plate your portions and drizzle each with a dash of truffle oil. Serve hot.
1 tablespoon truffle oil

Truffle oil is a finishing oil, meaning you should use it to drizzle on top, not to cook with.
Make sure to continue to stir constantly while your rice is cooking!
The Parmesan is optional because it's honestly SO flavorful without it. It just adds a little bit of that ooey-gooey cheese texture. However, opting to leave it out makes this dish vegan, and just as delicious.