Vegetarian Truffle Mushroom Risotto (gf) Recipe

Name: The Blackbird Restaurants Vegetarian Truffle Mushroom Risotto (GF) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cups Arborio rice; 4 cups Vegetable broth; 2 cups Fresh mushrooms (e.g., cremini, shiitake); 1 cups Seasonal vegetables (e.g., peas, asparagus); 2 tbs Butter; 1 tbs Nutritional yeast; 1 to taste Fresh truffle (or truffle oil); 1 tbs Basil pesto; to taste Salt; to taste Black pepper; 1 to taste Fresh basil leaves (for garnish)

Inspired by The Blackbird Restaurant

Time40m

Serves4

Creamy Risotto With Local Mushrooms, Seasonal Vegetables, Butter, Nutritional Yeast, Fresh Truffle, Basil Pesto / Vegan Available*

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Ingredients

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Main Ingredients

1 cups Arborio rice

4 cups Vegetable broth

2 cups Fresh mushrooms (e.g., cremini, shiitake)

1 cups Seasonal vegetables (e.g., peas, asparagus)

2 tbs Butter

1 tbs Nutritional yeast

1 to taste Fresh truffle (or truffle oil)

1 tbs Basil pesto

to taste Celtic sea salt

to taste black pepper

1 to taste Fresh basil leaves (for garnish)

Method

Cooking Instructions

Prepare the Ingredients

Chop the fresh mushrooms and seasonal vegetables. Set aside.

Heat the Broth

In a saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.

Sauté the Vegetables

In a large pan, melt the butter over medium heat. Add the chopped mushrooms and seasonal vegetables, sautéing until tender (about 5-7 minutes).

Cook the Risotto

Add the Arborio rice to the pan with the sautéed vegetables, stirring for 1-2 minutes until the rice is lightly toasted. Begin adding the warm vegetable broth one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.

Add Nutritional Yeast and Season

After about 18-20 minutes, when the rice is creamy and al dente, stir in the nutritional yeast, salt, and black pepper to taste.

Finish with Truffle and Pesto

Remove the risotto from heat, and stir in the fresh truffle (or truffle oil) and basil pesto. Mix until well combined.

Serve

Plate the risotto and garnish with fresh basil leaves. Enjoy your Vegetarian Truffle Mushroom Risotto!

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