Truffle-Scented Risotto In Phyllo Recipe

Name: Truffle-Scented Risotto In Phyllo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1/3 cup finely chopped onion; 1 teaspoon minced fresh thyme; 1 garlic clove, minced; 1/2 cup uncooked Arborio rice; 2 tablespoons dry white wine; 1 1/2 cups water; 1/2 teaspoon fine sea salt; 2 tablespoons grated fresh Parmesan cheese; 2 teaspoons butter; 1 teaspoon white truffle oil; 1/4 teaspoon black pepper; 6 sheets frozen phyllo dough, thawed; Cooking spray; 2 tablespoons chopped fresh parsley

Servings: persons

2 teaspoons olive oil
1/3 cup finely chopped onion
1 teaspoon minced fresh thyme
1 garlic clove, minced
1/2 cup uncooked Arborio rice
2 tablespoons dry white wine
1 1/2 cups water
1/2 teaspoon fine sea salt
2 tablespoons grated fresh Parmesan cheese
2 teaspoons butter
1 teaspoon white truffle oil
1/4 teaspoon black pepper
6 sheets frozen phyllo dough, thawed
Cooking spray
2 tablespoons chopped fresh parsley

1
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; saute 3 minutes. Add thyme and garlic; saute 1 minute. Stir in rice; saute 1 minute. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add water and salt; bring to a boil. Cover, reduce heat, and simmer 18 minutes. Remove from heat. Stir in cheese, butter, truffle oil, and pepper. Cool.
2
Preheat oven to 375u00b0.
3
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat sheet with cooking spray. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Cut phyllo layers into 24 (1 1/2-inch) squares using a sharp knife or pizza cutter.
4
Carefully place 1 layered square in each of 24 miniature muffin cups coated with cooking spray; gently press squares into pan to form cups. Bake at 375u00b0 for 5 minutes or until crisp. Remove phyllo cups from pan. Fill each cup with 1 tablespoon risotto. Sprinkle cups evenly with parsley.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons olive oil, 1/3 cup finely chopped onion, 1 teaspoon minced fresh thyme, 1 garlic clove, minced, and more.

Yes, Truffle-Scented Risotto In Phyllo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Truffle-Scented Risotto In Phyllo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions