Vegan Mushroom and Walnut Risotto with Truffle Oil

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

Introduction

Today's recipe is inspired by the robust and comforting nature of a warm, hearty drink. This Vegan Mushroom and Walnut Risotto with a hint of truffle oil is designed to embrace those cozy, indulgent flavors, making it the perfect dish to warm your soul and delight your palate.

Ingredients

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

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the chopped onion and minced garlic, sautéing until onion is translucent.
3. Incorporate the sliced mushrooms and cook until they start to release their juices.
4. Stir in the Arborio rice, ensuring it’s well-coated with the oil and toast lightly.
5. Pour in the vegan white wine and let it simmer until it has almost evaporated.
6. Gradually add the warm vegetable broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next.
7. Halfway through, add the chopped walnuts.
8. Once the rice is tender and creamy, mix in the nutritional yeast and truffle oil. Season with salt and pepper.
9. Serve garnished with fresh parsley.

Enjoy this heartwarming risotto with a glass of your favorite vegan wine for a perfect dining experience. It’s not just a meal; it’s a comforting embrace on a plate.

Isabella

Additional Information

Nutritionfacts	Calories: 350, Fat: 15g, Carbohydrates: 45g, Protein: 8g
Preparation Time	45 minutes
Allergy Information	Nuts, garlic