Vegan Mushroom Risotto with Truffle Oil
Introduction
Tonight, let's indulge in a luxurious, oil-rich vegan dinner that's both hearty and flavorful. Our main dish will be a Vegan Mushroom Risotto, enriched with truffle oil and a cashew cream. Perfect for a cozy evening at home!
Ingredients
- 1 cup Arborio rice
- 3 cups vegetable broth, warmed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 300 g fresh mushrooms, sliced
- 1/4 cup cashews, soaked and blended into cream
- 2 tbsp truffle oil
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, sauté until translucent.
- Add the sliced mushrooms and cook until they are soft and browned.
- Stir in the Arborio rice, making sure the grains are well-coated with oil.
- Gradually add the warm vegetable broth, one ladle at a time, allowing the rice to absorb the liquid before adding more.
- Once the rice is al dente and creamy, stir in the cashew cream and truffle oil. Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Enjoy this creamy, aromatic Vegan Mushroom Risotto as a satisfying end to your day. It's a comforting dish that doesn't compromise on flavor and is sure to impress any guest with its depth and richness.
Isabella
Nutritionfacts | Calories: 310, Fat: 15g, Carbohydrates: 40g, Protein: 6g |
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Preparation Time | 40 minutes |
Allergy Information | Cashews, potential gluten in broth depending on brand |