Name: Vegan Mushroom Risotto with Truffle Oil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 75 g Arborio rice; 100 g Mushrooms; 300 ml Vegetable broth; 25 g Onion; 1 clove Garlic; 10 ml Olive oil; 2.5 ml Truffle oil; 5 g Fresh parsley

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.

Vegan Mushroom Risotto with Truffle Oil

Vegan Mushroom Risotto with Truffle Oil

A luxurious vegan risotto featuring earthy mushrooms and a hint of truffle oil, perfect for fine dining.

This meal provides a rich source of carbohydrates and healthy fats while being entirely plant-based, supporting a balanced vegan diet.

Source

Ingredients:

75
g
Arborio rice
100
g
Mushrooms
300
ml
Vegetable broth
25
g
Onion
1
clove
Garlic
10
ml
Olive oil
2.5
ml
Truffle oil
5
g
Fresh parsley

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Instructions:

Finely chop the onion and garlic.
In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
Add the chopped mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
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 frequently. Allow the rice to absorb the broth 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.

Nutrition	Per Serving 521 g	Per 100g
Energy	441.7 kcal	85 kcal
Protein	11.8 g	2.3 g
Fibre	2.2 g	0.4 g
Salt	1.5 g	0.3 g
Sugar	2 g	0.4 g
Carbohydrates	71 g	13.6 g
Fat	13.3 g	2.6 g

Environmental	Per Serving 521 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
10
ml
Olive oil
2.5
ml
Truffle oil
5
g
Fresh parsley

Finely chop the onion and garlic.

In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.

Add the chopped mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.

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 frequently. Allow the rice to absorb the broth 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.