Romantic Vegan Mushroom Risotto with Truffle Oil
A rich, creamy, and luxurious vegan risotto infused with earthy mushrooms and finished with a drizzle of truffle oil. The perfect dish for a special, romantic dinner at home.
Equipment
- Deep Pan or Dutch Oven
- Ladle
Ingredients
Risotto
- 1 tbsp olive oil
- 1 onion finely diced
- 2 cloves garlic minced
- 250 g mushrooms cremini, porcini, or mix, sliced
- 1 cup arborio rice
- 1/2 cup dry white wine optional
- 4 cups vegetable broth kept warm
- 1/2 cup coconut cream or cashew cream
- 2 tbsp nutritional yeast
- salt and pepper to taste
Garnish
- truffle oil optional, for drizzling
- fresh thyme or parsley to garnish
Instructions
- Heat olive oil in a deep pan over medium heat. Cook onion until soft and translucent.
- Add garlic and mushrooms, cook until the mushrooms are golden and have released their moisture.
- Stir in arborio rice and let it toast for 1–2 minutes until translucent at the edges.
- Pour in white wine (if using) and simmer, stirring, until fully absorbed.
- Add warm vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue for about 18–20 minutes until rice is creamy and al dente.
- Stir in coconut cream and nutritional yeast. Season with salt and pepper to taste.
- Serve immediately, drizzled with a touch of truffle oil and garnished with fresh herbs.
Notes
The key to creamy risotto is constant stirring and adding warm stock gradually. Don't rush the process. The white wine adds depth of flavor but can be omitted. For a richer flavor, use mushroom stock instead of vegetable broth.
Nutrition
Calories: 420kcalCarbohydrates: 65gProtein: 10gFat: 15gSaturated Fat: 9gSodium: 600mgPotassium: 480mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 4mgCalcium: 40mgIron: 3.5mg
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