Vegan Chanterelle Risotto with Roasted Asparagus and Truffle Oil

Allergens

None

Ingredients

• 1 cup Arborio rice
• 3 cups vegetable broth, warmed
• 1 cup chanterelle mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 1
• inch pieces
• 1/4 cup white wine
• 2 tablespoons vegan truffle oil
• 1/4 cup nutritional yeast
• 1/4 teaspoon black truffle salt
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 400°F (205°C). In a large, oven safe skillet, heat olive oil over medium heat. Add asparagus and roast for 10 minutes or until tender and slightly charred. Remove from oven and set aside. In another saucepan, warm vegetable broth. In a separate pan, sauté chanterelle mushrooms until they release their moisture. Cook the rice in the same pan with white wine, stirring constantly until the liquid is absorbed. Gradually add warmed vegetable broth to the rice, one cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and cooked through. Remove rice from heat and stir in nutritional yeast, truffle salt, and black pepper. Fold in sautéed mushrooms.

Chef’s Insight

To achieve the perfect consistency for risotto, it's crucial to add the broth gradually and stir constantly. This allows the rice to absorb the liquid evenly and prevents it from becoming too stiff or too soupy.

Notes

For a more flavorful broth, consider using homemade vegetable broth instead of store-bought.