Vegan Thyme & Truffle Risotto Recipe by Catherine Knight
This has been my absolute favorite recipe for years whenever I host friends at my place because it never fails me! It is so easy to make and so, so yum :) ~Catherine
Ingredients Needed:
1 onion (medium size)
2 cloves of garlic
Oil (coconut preferred, but olive oil works as well)
About 300 grams of small white mushrooms
400 grams of extra firm or smoked tofu in very small cubes
250 grams of risotto rice (I use a brand that has truffle essence in the mix)
Black pepper
Himalayan Salt
Fresh thyme leaves
80 grams of vegan butter
200ml of rice cooking cream
1.5 cups of hot water
100 grams of vegan cheese (there's a vast variety of vegan cheeses that you can use for this recipe but as long as it can melt it will work perfectly fine)
Directions:
Chop the onion and garlic cloves;
Heat the oil in a big pot;
Add your chopped onion and garlic and leave it there getting nice and brown;
Cut the mushrooms in halves;
Toss both the mushrooms and the tofu in your pot;
Add some black pepper, Himalayan salt and fresh thyme leaves;
Add 250 grams of risotto rice;
Sauté with the mushrooms, onion, garlic and tofu;
Add vegan butter;
Add rice cooking cream;
Add half a cup of hot water;
Stir very well;
Continue stirring until the liquids are mostly absorbed;
Add 1 cup of hot water;
Add the vegan cheese;
Keep stirring the risotto and adding water as it gets absorbed for about 15-20min;
Turn the heat off, add more fresh thyme, and let it sit for about 10 minutes;
Plate with some vegan Parmesan cheese and thyme sprinkled on top with some truffled olive oil for some extra delicious flavor.
About Catherine Knight
Click here to check out our own Fleshbot Scene reviews and an interview with Catherine Knight.
