Exquisite Vegan Dutch Lunch: Creamy Wild Mushroom Risotto with Asparagus and Truffle Oil

Allergens

Contains tree nuts (cashew cream).

Ingredients

• 1 cup Arborio rice
• 2 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 8 oz wild mushrooms (porcini, chanterelle, etc.)
• 1 lb fresh asparagus, trimmed and cut into 1
• inch pieces
• 3 tbsp vegan butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup cashew cream
• 1 tsp truffle oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large saucepan, heat the vegetable broth over medium heat. Keep it warm throughout the cooking process.
2. In another pan, sauté the wild mushrooms in vegan butter until tender and slightly browned, then set aside.
3. In a third pan, blanch the asparagus for 1 2 minutes, then shock in ice water to stop the cooking process. Set aside.
4. In a large, deep skillet or shallow pot, melt the remaining vegan butter over medium heat. Add the onion and garlic, sautéing until translucent.
5. Stir in the Arborio rice, coating each grain with butter. Pour in the white wine, stirring constantly until absorbed.
6. Begin adding the warmed vegetable broth to the rice, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding more. This process should take about 20 minutes.
7. When the risotto is creamy and al dente, fold in the sautéed mushrooms and cashew cream. Season with salt and pepper to taste.
8. Gently mix in the blanched asparagus and drizzle with truffle oil. Adjust seasoning if necessary.
9. Serve immediately, garnishing with fresh parsley.

Chef’s Insight

The secret to perfect risotto lies in patience and constant stirring. This allows the starch from the rice to thicken the dish, creating a luscious creaminess.

Notes

Feel free to substitute other mushrooms or asparagus if not available or preferred.