Vegan Mushroom Risotto With Truffle Oil

Ingredients

Risotto:

• 1 large red onion peeled and finely chopped
• 30 g (2 Tbsp) vegan butter/margarine (or use olive oil)
• 300 g (10 ½ oz) chestnut mushrooms sliced
• 4 cloves garlic peeled and crushed
• 3 sprigs fresh thyme (or ½ tsp dried)
• 350 g (12 ½ oz) risotto rice
• 120 ml (½ cup) vegan white wine
• 1.5 litres (6 cups) mushroom or vegetable stock (2 stock cubes)
• 120 ml (½ cup) vegan cream (cashew/soy/oat)
• 3 Tbsp nutritional yeast
• 1-2 Tbsp truffle oil (I use 2)
• salt and pepper

Garlic Mushrooms:

• 30 g vegan butter/margarine (or use olive oil)
• 240 g shiitake or mixed wild mushrooms (or more chestnut mushrooms) sliced
• 3 cloves garlic peeled and crushed
• chopped fresh parsley to serve (optional)

Instructions

• Heat the butter in a large saucepan and add the red onion. Cook gently, stirring often, until the onion is soft and translucent.
• Add the sliced chestnut mushrooms, garlic and thyme and cook until the mushrooms are soft and most of the excess liquid has evaporated.
• Add the risotto rice and stir well then add the white wine and cook, stirring often, until it has all been absorbed.
• Pour in a ladleful of the stock and stir until is has been mostly absorbed. Continue to gradually add the stock, a couple of ladleful’s at a time and stir the risotto constantly until it has all been absorbed and the rice is tender.
• Remove the pan from the heat and stir in the vegan cream, truffle oil, nutritional yeast and plenty of salt and pepper.
• To make the garlic mushrooms, heat the vegan butter in a frying pan, add the sliced shiitake or wild mushrooms and the crushed garlic and cook, stirring often, until the mushrooms are soft.
• Serve the risotto topped with the garlic mushrooms and a scattering of fresh parsley.