Hey there Friends!
Truffle Oil is one of those ingredients that just makes us happy don’t you think so? Have you ever had Truffle oil on popcorn? I had some recently and wow it was marvelous! I just HAD to buy some Truffle oil so I could re-create it 🙂 And that is how this recipe came about, I knew you would want a Vegan Risotto with Truffle oil! It is marvelous! And what makes this risotto naked?
No whipping cream, it will still be creamy with the cashew cream instead 🙂
So a few tips for your truffle oil:
-keep it refrigerated
-use a just bit to flavor your finished recipe, it really is a finishing flavor not a cooking oil.
When you started your Vegan voyage did you think oh darn, I’m going to miss eating risotto! Of course, you might also be thinking I won’t miss stirring risotto!
Cooking it in a skillet, you don’t have to stir it forever, just maybe a couple of stirs. And you can have your risotto and keep it vegan too. And another option, want to watch your simple carbs?
Since it is spring here is another recipe using fresh pencil thin asparagus and of course I threw in some mushrooms.. goes so well with truffle oil too, don’t you think so?
What type of non-dairy milk do you use? It really depends on the finished item as to what type is great for different recipes.
For extra creaminess, Cashew milk is superb, it also is good for making lattes as it will foam easily. Protein rich?- Use Hemp milk. Flavorful -coconut almond is my choice.
Ok, in 25 minutes you can be eating Naked Easy Risotto-
what is your favorite type of risotto?
Naked Easy Risotto with Truffle oil
Easy Vegan Risotto, It blends asparagus ,mushrooms together and its ready in 20 minutes.
- 2 tablespoons avocado or olive oil
- 2 cups 4.9 ozs/ criminim mushrooms, sliced
- 1/3 cup Arborio rice, uncooked
- 2 garlic cloves, minced
- 1-1/2 cups organic vegetable broth
- 1 cup/ 7 ozs fresh asparagus, trimmed cut in 1 inch pieces
- 1/2 cup unsweetened cashew milk
- 1/2 teaspoon kosher salt
- 1/2-1 teaspoon lemon pepper
- drizzle truffle oil
Heat avocado/olive oil over medium high heat in 10" skillet.
Add sliced mushrooms, sate for 1-2 minutes
Add minced garlic and arborio rice, shake pan a few times to disperse the rice, once rice is golden brown approximately 1 minute -
Add vegetable broth, cook for approximately 14 minutes stirring occasionally, reduce heat but liquid should continue to simmer.
Add cashew cream and asparagus and cover, turn heat to medium low (should still simmer) continue cooking for an additional 3-4 minutes until arborio rice is soft to bite and asparagus is tender. Add salt and pepper to taste.
Serve with a drizzle of truffle oil. Enjoy!
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Products used in this recipe:
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Gluten-Free, AIP and Paleo Options