Vegan Mushroom Risotto with Truffle Oil

Rustic image of creamy vegan mushroom risotto with truffle oil and fresh parsley in a bowl on a wooden table, accompanied by a silver spoon and linen napkin.
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

  1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, sauté until translucent.
  2. Add the sliced mushrooms and cook until they are soft and browned.
  3. Stir in the Arborio rice, making sure the grains are well-coated with oil.
  4. Gradually add the warm vegetable broth, one ladle at a time, allowing the rice to absorb the liquid before adding more.
  5. Once the rice is al dente and creamy, stir in the cashew cream and truffle oil. Season with salt and pepper.
  6. 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

Additional Information
NutritionfactsCalories: 310, Fat: 15g, Carbohydrates: 40g, Protein: 6g 
Preparation Time40 minutes 
Allergy InformationCashews, potential gluten in broth depending on brand