Vegan Mushroom Risotto With Truffle Oil Recipe

Ingredients For Vegan Mushroom Risotto With Truffle Oil Recipe

• 1 Large red onion peeled and finely chopped
• 30 gram Vegan butter/margarine
• 300 gram Chestnut mushrooms sliced
• 4 Cloves garlic peeled and crushed
• 3 sprig Fresh thyme
• 350 gram Risotto rice
• 120 milliliter Vegan white wine
• 1.5 liter Mushroom or vegetable stock
• 120 milliliter Vegan cream
• 3 tablespoon Nutritional Yeast
• 1 tablespoon Truffle oil
• Salt and pepper
• 30 gram Vegan butter/margarine
• 240 gram Shiitake or mixed wild mushrooms sliced
• 3 Cloves garlic peeled and crushed
• Chopped fresh parsley to serve