Sumptuous Vegan Truffle Mushroom Risotto with Zesty Lemon Asparagus

Allergens

None

Ingredients

• 1.5 cups Arborio rice
• 1/2 cup dried porcini mushrooms
• 1/4 cup truffle oil
• 6 cups vegetable broth, warmed
• 1 lb fresh asparagus, trimmed and cut into 1
• inch pieces
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup nutritional yeast
• 1 lemon, zested and juiced
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Soak the dried porcini mushrooms in warm water for 20 minutes, then drain and finely chop.
2. In a large saucepan, heat 2 tablespoons of truffle oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
3. Stir in the Arborio rice, coating the grains in the oil mixture. Pour in the white wine, stirring constantly until absorbed.
4. Begin adding the warmed vegetable broth, one cup at a time, allowing each addition to be absorbed before adding more. Continue this process for about 20 minutes or until the rice is creamy and cooked through.
5. In a separate pan, cook the asparagus with the remaining truffle oil, lemon zest, salt, and pepper for 4 5 minutes, or until tender but still crisp. Set aside.
6. Once the risotto is ready, stir in the nutritional yeast and chopped porcini mushrooms. Adjust seasoning with salt and pepper if needed.
7. To plate, scoop the risotto onto individual plates, creating a mound shape. Place the zesty lemon asparagus around the edge of the risotto. Garnish with fresh parsley and a drizzle of truffle oil.

Chef’s Insight

The combination of earthy truffle and mushroom flavors with bright lemon and fresh parsley creates a harmonious balance of tastes and textures.

Notes

Feel free to adjust the seasoning according to your taste preferences.