“Decadent Vegan Truffle Mushroom Risotto with Sauteed Spinach and Sun-Dried Tomatoes”
Discover this luxurious gourmet vegan truffle mushroom risotto recipe, featuring sautéed spinach and sun-dried tomatoes for a mouthwatering, aromatic, and flavorful meal. Perfect for special occasions or elevating your everyday dining experience.
Allergens
Soy (from some truffle products), Sulfites (from sun-dried tomatoes)
Ingredients
- 1 cup Arborio rice 2 cups vegetable broth (warmed) 1 cup sliced cremini mushrooms 1/4 cup white truffle oil 1/2 cup spinach (fresh, chopped) 1/4 cup sun
- dried tomatoes (oil
- packed, drained and chopped) 1 small shallot (finely chopped) 1/4 cup dry white wine 1/4 cup nutritional yeast 2 tbsp vegan butter 1 tbsp garlic (minced) Salt and pepper to taste Fresh parsley for garnish
Instructions
- In a large saucepan, heat the vegetable broth over low heat until it is warm but not boiling. Keep it on low heat throughout the cooking process to maintain temperature.
- In another pan, melt the vegan butter over medium heat. Add the chopped shallot and minced garlic, sautéing for 2 3 minutes or until softened.
- Stir in the Arborio rice, ensuring it is evenly coated with the butter. Cook for 1 2 minutes.
- Pour the white wine into the pan with the rice and cook, stirring constantly, until the liquid has been absorbed.
- Begin adding the warm vegetable broth to the rice in small increments (about 1/2 cup at a time), allowing each addition to be absorbed before adding more. Stir continuously during this process to prevent sticking. The risotto should take around 20 25 minutes to cook.
- In a separate pan, sauté the sliced cremini mushrooms over medium heat for 3 4 minutes or until they release their moisture and become tender. Add the white truffle oil and continue cooking for another minute. Set aside.
- Prepare the sun dried tomatoes by finely chopping them, if not already done so. Chop the fresh spinach.
- Once the risotto is cooked to your desired consistency (creamy and slightly al dente), fold in the truffle mushrooms, chopped spinach, sun dried tomatoes, and nutritional yeast. Season with salt and pepper to taste.
- Serve immediately, garnishing each plate with a sprinkle of fresh parsley.
Chef’s Insight
The key to achieving the perfect creamy consistency is adding the broth slowly and stirring continuously. You can toast the Arborio rice before starting to add more depth of flavor.
Notes
Make sure to use high-quality white truffle oil for the best flavor.