Vegan Mushroom Risotto With Truffle Oil

Vegan mushroom risotto with truffle oil – this creamy vegan risotto is full of
flavour thanks to earthy mushrooms and truffle oil. Topped with garlic butter
shiitake mushrooms it is truly a meal to impress!

Servings: 4 people

Author: Domestic Gothess

Prep Time
10 minutes

Cook Time
30 minutes

Course:

Main Course

Cuisine:

Italian

Keywords:

Risotto

Instructions

1 Heat the butter in a large saucepan and add the red onion. Cook gently, stirring
often, until the onion is soft and translucent.
2 Add the sliced chestnut mushrooms, garlic and thyme and cook until the mushrooms
are soft and most of the excess liquid has evaporated.
3 Add the risotto rice and stir well then add the white wine and cook, stirring
often, until it has all been absorbed.
4 Pour in a ladleful of the stock and stir until is has been mostly absorbed.
Continue to gradually add the stock, a couple of ladleful's at a time and stir
the risotto constantly until it has all been absorbed and the rice is tender.
5 Remove the pan from the heat and stir in the vegan cream, truffle oil,
nutritional yeast and plenty of salt and pepper.
6 To make the garlic mushrooms, heat the vegan butter in a frying pan, add the
sliced shiitake or wild mushrooms and the crushed garlic and cook, stirring
often, until the mushrooms are soft.
7 Serve the risotto topped with the garlic mushrooms and a scattering of fresh
parsley.

Vegan Mushroom Risotto With Truffle Oil

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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