Vegan lunch - Black Risotto with mushrooms and truffle oil
If you want to try a new recipe in the next few days, this black risotto is probably a good choice! It is an easy and delicious recipe that will be perfect for lunch or dinner. You can also accompany the meal with a salad side.
Black Risotto with Mushrooms and truffle oil
Ingredients (for 2 people)
120g to 140g of black rice for risotto
400g of mushrooms
2 onions
5cl of dry white wine
1 tablespoon of olive oil
1 vegetable stock cube
50g of vegan cheese (or 40g of vegan cheese and some nutritional yeast)
dry tomatoes (optional)
Pepper, garlic, salt and basil
A drizzle of Truffle oil (if you don't like the taste, just remove it from the recipe)
Method
Put half of the olive oil in a pan and place on a medium heat
Add the chopped mushrooms, pepper, garlic, one pinch of salt and some basil.
Cook until the mushrooms are tender, then reserve on a plate.
Mix the vegetable stock with 1 litre of hot water.
In the pan, add the rest of the olive oil and the onions. Cook until they become translucent.
Add the rice and cook for 2 minutes.
Add the dry white wine and let it cook on medium heat until all the liquid is absorbed.
Then add some of the vegetable stock to cover the rice. Repeat this operation until the rice is cooked.
Then add the mushrooms and the vegan cheese.
Reduce the heat, and mix.
Then, place in two plates.
Add some chopped dry tomatoes on top, and the rest of the vegan cheese or the nutritional yeast. Then, add a drizzle of truffle oil on top
Serve immediately.
Bon Appétit!