Plant-based Creamy Mushroom and Asparagus Risotto with Truffle Infusion

Creamy Mushroom and Asparagus Risotto with Truffle Infusion


Create a memorable and romantic evening with this delectable plant-based recipe – Creamy Mushroom and Asparagus Risotto with a Truffle Infusion. This exquisite dish combines the rich flavors of arborio rice, earthy mushrooms, tender asparagus, and a touch of luxurious truffle oil. Impress your loved one with a cozy and indulgent dinner that celebrates the beauty of plant-based ingredients.


  • 1 cup Arborio rice
  • 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces
  • 1 cup assorted mushrooms (shiitake, cremini, or oyster), sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth, kept warm
  • 1/2 cup dry white wine or vegetable broth
  • 1/4 cup nutritional yeast
  • 2 tablespoons truffle oil
  • 2 tablespoons vegan butter
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  • Prepare the Ingredients:
      • Rinse the Arborio rice under cold water and set aside.
      • In a skillet, sauté the chopped onion and minced garlic in 1 tablespoon of vegan butter until softened.
  • Sauté the Vegetables:
      • Add the sliced mushrooms and asparagus to the skillet.
      • Cook until the mushrooms release their moisture and the asparagus becomes tender, about 5 minutes.
  • Toast the Rice:
      • Add the Arborio rice to the skillet and cook for 2-3 minutes, stirring frequently.
  • Gradual Broth Addition:
      • Begin adding the warm vegetable broth one ladle at a time, stirring continuously.
      • Allow the liquid to be absorbed before adding the next ladle.
      • Continue this process until the rice is creamy and cooked to al dente texture.
  • Creamy Texture:
      • Stir in the nutritional yeast to add a cheesy and creamy texture to the risotto.
      • Adjust the seasoning with salt and pepper to taste.
  • Truffle Infusion:
      • Drizzle the truffle oil over the risotto and gently fold it in to infuse the dish with a hint of decadence.
      • Add the remaining vegan butter for an extra velvety finish.
  • Serve:
    • Spoon the creamy mushroom and asparagus risotto onto plates.
    • Garnish with chopped fresh parsley for a burst of color and freshness.


Indulge in the delightful flavors of this Creamy Mushroom and Asparagus Risotto with Truffle Infusion for a romantic dinner that showcases the beauty of plant-based cuisine. The combination of earthy mushrooms, vibrant asparagus, and the luxurious touch of truffle oil creates a dish that is both comforting and elegant. Share this intimate meal with your loved one and let the magic of plant-based ingredients elevate your romantic evening.


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In 1996, something happened that changed my life forever. And, in turn changed many other lives, too. At the time I was in college working toward my degree in Psychology & Criminology. The summer before my senior year of college I was hit head on by a drunk driver.

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