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
Ingredients
Risotto:
- 1 large red onion peeled and finely chopped
- 30 g (2 Tbsp) vegan butter/margarine (or use olive oil)
- 300 g (10 ½ oz) chestnut mushrooms sliced
- 4 cloves garlic peeled and crushed
- 3 sprigs fresh thyme (or ½ tsp dried)
- 350 g (12 ½ oz) risotto rice
- 120 ml (½ cup) vegan white wine
- 1.5 litres (6 cups) mushroom or vegetable stock (2 stock cubes)
- 120 ml (½ cup) vegan cream (cashew/soy/oat)
- 3 Tbsp nutritional yeast
- 1-2 Tbsp truffle oil (I use 2)
- salt and pepper
Garlic Mushrooms:
- 30 g vegan butter/margarine (or use olive oil)
- 240 g shiitake or mixed wild mushrooms (or more chestnut mushrooms) sliced
- 3 cloves garlic peeled and crushed
- chopped fresh parsley to serve (optional)
Instructions
- Heat the butter in a large saucepan and add the red onion. Cook gently, stirring often, until the onion is soft and translucent.
- Add the sliced chestnut mushrooms, garlic and thyme and cook until the mushrooms are soft and most of the excess liquid has evaporated.
- Add the risotto rice and stir well then add the white wine and cook, stirring often, until it has all been absorbed.
- 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.
- Remove the pan from the heat and stir in the vegan cream, truffle oil, nutritional yeast and plenty of salt and pepper.
- 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.
- Serve the risotto topped with the garlic mushrooms and a scattering of fresh parsley.
Notes
- Any leftovers will keep in the fridge for up to three days and can also be frozen.
- If you find that your risotto is lacking in flavour add more salt! In the vast majority of cases bland food is simply under seasoned and more salt is the answer.
- Also, for the best flavour don’t omit any of the ingredients! This recipe has been carefully crafted to be a delicious flavour bomb, but if you don’t use all of the ingredients listed then it simply won’t be as good.
- The strength of different brands of truffle oil will vary so just add it to taste. I use 2 Tbsp.