Vegan Wild Mushroom and Truffle Risotto
Introduction
Embrace the essence of today's unique style with this warm and comforting Vegan Wild Mushroom and Truffle Risotto. Perfect for a cozy lunch, this dish combines earthy mushrooms, aromatic truffle, and velvety risotto rice to deliver a luxurious taste of the forest.
Ingredients
- 1 cup Arborio rice
- 3 cups vegetable broth, warmed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 300 g mixed wild mushrooms, sliced
- 2 tbsp olive oil
- 1/4 cup white wine (optional)
- 3 tbsp nutritional yeast
- 1 tbsp truffle oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Vegan parmesan, grated (for garnish)
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onion and garlic, sautéing until translucent.
- Increase the heat to medium-high and add the mushrooms, cooking until they are golden brown.
- Stir in the Arborio rice, ensuring the grains get well-coated with the oil and take on a light golden color.
- Deglaze the pan with white wine if using, allowing the alcohol to evaporate.
- Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until each ladleful is absorbed before adding the next.
- Once the rice is tender and creamy, remove from heat and stir in the nutritional yeast and truffle oil. Adjust seasoning with salt and pepper.
- Serve hot, garnished with chopped parsley and vegan parmesan.
Enjoy this delightful Vegan Wild Mushroom and Truffle Risotto as a standalone dish or paired with a crisp, green salad for a complete meal. Its rich flavors and creamy texture are sure to make it a new favorite for your culinary repertoire.
Isabella
Nutritionfacts | Calories: 400, Fat: 15g, Carbs: 58g, Protein: 8g |
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Preparation Time | 45 minutes |
Allergy Information | Contains nuts (truffle oil), garlic |