Creamy Vegan Truffle Mushroom Risotto
Introduction
Indulge in a rich and flavorful side dish with this vegan twist on a classic European favorite. Creamy and satisfying, this dish is sure to impress your guests.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed mushrooms, sliced
- 1/4 cup nutritional yeast
- 2 tbsp truffle oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a saucepan, heat the vegetable broth and keep it warm.
- In a separate pan, sauté the onion and garlic until translucent.
- Add the Arborio rice to the pan and toast it for a few minutes.
- Pour in the white wine and stir until absorbed.
- Begin adding the warm vegetable broth, 1/2 cup at a time, stirring frequently until absorbed.
- In another pan, sauté the mixed mushrooms until golden.
- Once the risotto is creamy and the rice is cooked al dente, stir in the nutritional yeast, truffle oil, sautéed mushrooms, salt, and pepper.
- Serve hot, garnished with fresh parsley.
Elevate your dining experience with this decadent side dish that brings together the best of traditional flavors and vegan innovation. Enjoy!
Isabella
| Nutritionfacts | Calories: 320, Total Fat: 5g, Saturated Fat: 1g, Sodium: 780mg, Total Carbohydrates: 60g, Fiber: 3g, Protein: 6g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Contains alcohol (white wine) |