Mushroom Risotto with Truffle Oil

• vegan
• italian
• risotto
• mushroom
• truffle-oil
• comfort-food
• Isabella

Introduction

For today's earthy lunch, we have a delicious recipe for Mushroom Risotto with Truffle Oil. This vegan twist on a classic Italian dish is rich, creamy, and full of umami flavors.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 lb mixed mushrooms, sliced
• 1/2 cup white wine
• 2 tbsp nutritional yeast
• 2 tbsp vegan butter
• 2 tbsp truffle oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

• In a large pan, sauté the onion and garlic in vegan butter until softened.
• Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
• Pour in the white wine and cook until absorbed.
• Gradually add the vegetable broth, one ladle at a time, stirring frequently until the rice is creamy and cooked al dente.
• In a separate pan, sauté the mushrooms until golden brown.
• Stir the nutritional yeast into the risotto, then fold in the sautéed mushrooms.
• Season with salt and pepper, then drizzle with truffle oil.
• Serve hot, garnished with fresh parsley.

Enjoy this comforting and flavorful Mushroom Risotto with Truffle Oil for a satisfying earthy lunch that will transport you to the heart of Italy's countryside.

**

Additional Information

Nutritionfacts	Calories: 320, Fat: 8g, Carbs: 55g, Protein: 6g
Preparation Time	40 minutes
Allergy Information	Possible allergies: Gluten (check vegetable broth), Soy (in vegan butter)