| Prep: 15 mins | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 16g | 3g | 43g |
| sugars | fibre | protein | salt |
| 2g | 4g | 10g | 1.5g |
Why I Love French Creamy Wild Mushroom and Spinach Risotto with Vegan Parmesan, Infused with White Truffle Oil
Among the many dishes I adore, the Creamy Wild Mushroom and Spinach Risotto with Vegan Parmesan, Infused with White Truffle Oil, undoubtedly steals the spotlight. From the first time I experienced the heartwarming caress of risotto against my palate in beautiful Italy, I was captivated by its subtle creaminess and exquisite richness. Inspired by renowned chef Gordon Ramsay‘s risotto dishes, this recipe brings a hint of vegan fusion.
A Connection of Cultures
One might wonder how a Texas native ended up falling in love with a French recipe. It is quite simple. Growing up, I was always fascinated by the amalgamation of flavors traditional Tex-Mex cuisine offered. This passion for vibrant flavors evolved, leading me to explore and appreciate diverse culinary worlds. Despite its French roots, the Creamy Wild Mushroom and Spinach Risotto unknowingly adopts vibrant flavors similar to a quintessential Southwestern dish, Stuffed Mushrooms.
Exploring New Terrains
What sets this risotto apart is its innovative incorporation of vegan components, like vegan parmesan and white truffle-infused oil. The result is a dynamic dish, deliciously creamy and subtly earthy. The pleasure of the wild mushroom and the light heat of fresh spinach, harmoniously intertwined with rich arborio rice, perfectly encapsulates what I desire as a food lover.
In the end, I believe cuisine is a universal language that can tie us together. It’s the shared pleasure of exploring flavors, textures, and aromas that separates gourmet lovers from casual food enthusiasts. And with the Creamy Wild Mushroom and Spinach Risotto with Vegan Parmesan, Infused with White Truffle Oil, we get to explore a fantastic fusion of worlds – French culinary tradition meets modern vegan consciousness, with a little sprinkle of Tex-Mex spirit.
What You’ll Need
- 2 tablespoons of Olive oil
- 4 cups of mixed Wild mushrooms, chopped
- 2 cloves of Garlic, minced
- 1 Onion, diced
- 1 1/2 cups of Arborio rice
- 1/2 cup of White wine
- 6 cups of Vegetable stock
- 1 cup of Vegan Parmesan cheese
- 3 Cups of fresh Spinach, chopped
- 2 tablespoons of Vegan butter
- 2 tablespoons of white Truffle oil
- Salt and Pepper to taste
Method
Step One
Heat the olive oil in a large saucepan over medium heat. Once the oil is hot, add the wild mushrooms to the pan and sauté until they are browned and crispy. This should take about 5-7 minutes.
Step Two
Add the diced onion and minced garlic to the pan. Continue to sauté until the onion is translucent and the garlic is fragrant; this should take another 3-5 minutes. Stir occasionally to prevent burning.
Step Three
Add the Arborio rice to the pan and stir to coat every grain in oil. Cook the rice until it starts to turn translucent, which should take around 2-3 minutes.
Step Four
Pour the white wine into the pan and stir continuously until it has been fully absorbed by the rice. This should take about 2 minutes.
Step Five
Begin adding the vegetable stock one cup at a time. After each addition, stir continuously until the liquid is fully absorbed before adding the next cup.
Step Six
Once all the Stock has been absorbed and the rice is al dente or just tender, stir in the vegan parmesan cheese until it melts and combines with the risotto.
Step Seven
Stir in the chopped spinach, vegan butter, and white truffle oil. Continue to stir until the spinach wilts and the vegan butter is melted and combined.
Step Eight
Season the risotto with salt and pepper to taste. Once seasoned to your liking, remove it from the heat. Your Creamy Wild Mushroom and Spinach Risotto with Vegan Parmesan infused with White Truffle Oil is now ready to serve and enjoy.
