Aug 25, 2017

Asparagus & Truffle Mushroom Risotto


1 cup risotto rice ( 200 gr.)
450 ml water,
1 onion diced,
1/2 cup champagne,
2 cloves garlic minced,
1 bunch of asparagus,
1 tbsp nutritional yeast,
100 gr. vegan cheese grated,
1 lime juice,
1 tsp sea salt,
4 tbsp truffle oil.
1/2 bunch of onion chervil,
2 tbsp capers,
A pinch of black pepper.
1/2 carrot (optional)


1. In a large pot, mix truffle oil, onion, garlic and asparagus slices for 3-4 minutes stirring occasionally until caramelized.

2. Add truffle mushrooms, (1/2 carrot cubes if desired.) salt, champagne, nutritional yeast and heat on medium for 1-2 minutes.

3. Add rice, lime juice and water, stirring well. Cook for 10 minutes or until rice are tender. Then add vegan cheese and stir well.

4. Add salt and black pepper if needed.

5. Garnish with capers, onion chervil and lime.


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