We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Elegant Vegan Mushroom Risotto with Truffle Oil
Elegant Vegan Mushroom Risotto with Truffle Oil

Elegant Vegan Mushroom Risotto with Truffle Oil
A sophisticated vegan risotto featuring earthy mushrooms and a hint of truffle oil, perfect for fine dining.
Elegant Vegan Mushroom Risotto with Truffle Oil
Source
Ingredients:
1
Servings
  • 75
    g
     Arborio rice
  • 100
    g
     Mushrooms
  • 300
    ml
     Vegetable broth
  • 25
    g
     Onion
  • 1
    clove
     Garlic
  • 15
    ml
     Olive oil
  • 5
    ml
     Truffle oil
  • 5
    g
     Fresh parsley
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Elegant Vegan Mushroom Risotto with Truffle Oil
Instructions:
  1. Finely chop the onion and garlic. Slice the mushrooms.
  2. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, sauté until translucent.
  3. Add the sliced mushrooms and cook until they release their moisture and become golden brown.
  4. Stir in the Arborio rice, allowing it to toast for 1-2 minutes until slightly translucent.
  5. Gradually add the vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
  6. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
  7. Remove from heat and stir in the truffle oil and chopped parsley. Season with salt to taste.
  8. Plate the risotto elegantly, garnishing with additional parsley and a drizzle of truffle oil for presentation.
Nutrition Per Serving 528 g Per 100g
Energy 508.4 kcal 96 kcal
Protein 11.8 g 2.2 g
Fibre 2.2 g 0.4 g
Salt 1.5 g 0.3 g
Sugar 2 g 0.4 g
Carbohydrates 68.8 g 13.0 g
Fat 20.8 g 3.9 g
Environmental Per Serving 528 g Per 100g
CO2 0.3 kg 0.1 kg
Water 3.9 l 0.7 l
  • 75
    g
     Arborio rice
  • 100
    g
     Mushrooms
  • 300
    ml
     Vegetable broth
  • 25
    g
     Onion
  • 1
    clove
     Garlic
  • 15
    ml
     Olive oil
  • 5
    ml
     Truffle oil
  • 5
    g
     Fresh parsley
1
Servings
0

Finely chop the onion and garlic. Slice the mushrooms.

In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, sauté until translucent.

Add the sliced mushrooms and cook until they release their moisture and become golden brown.

Stir in the Arborio rice, allowing it to toast for 1-2 minutes until slightly translucent.

Gradually add the vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Remove from heat and stir in the truffle oil and chopped parsley. Season with salt to taste.

Plate the risotto elegantly, garnishing with additional parsley and a drizzle of truffle oil for presentation.

Contact About
Privacy Policy Terms of Service Sitemap