Decadent Truffle Mushroom Risotto with Crispy Sage

Experience the luxurious flavors of this creamy vegan risotto, where the earthy aroma of truffle oil marries perfectly with sautéed mushrooms and crispy sage. Every bite is a rich and satisfying delight, perfect for a special dinner.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 tablespoon truffle oil
• 1/2 cup nutritional yeast
• Salt and pepper to taste
• 12 fresh sage leaves
• 2 tablespoons vegan butter

Instructions

1. Heat olive oil in a thick-bottomed pot over medium heat. Add onions and cook until transparent, about 5 minutes.
2. Stir in the garlic and mushrooms, cooking until the mushrooms are tender, approximately 7 minutes.
3. Add Arborio rice and stir well, allowing grains to slightly toast, about 2 minutes.
4. Begin adding the warmed vegetable broth, one ladle at a time, stirring continuously until absorbed before adding the next ladle. Repeat until the rice is creamy and al dente.
5. Stir in the truffle oil, nutritional yeast, salt, and pepper. Remove from heat and cover.
6. In a small pan, melt vegan butter and fry sage leaves until crispy. Drain on a paper towel.
7. Serve risotto topped with crispy sage.

Health Benefits

• Rich in umami flavors without any animal products
• Contains antioxidants from mushrooms and sage
• A good source of B-vitamins and minerals from nutritional yeast

Nutrition Facts

Calories: 460 | Protein: 10g | Carbs: 72g | Fat: 15g | Fiber: 5g | Sugar: 4g