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.
- 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.