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Mushroom and Truffle Risotto - Vegan

Smooth, earthy and creamy. Made with local Wattlebank Farm oyster mushrooms, Kite Haven olive oil, and Truffle House black truffle. A local dish of pure indulgence! And the best part is its completely plant based! The creamy texture is from almond milk and nutritional yeast. So this dish is a power-house of Vitamin B's. So satisfying and decedent.

ContainsAlmond

Sizes

Dietaries

Vegan
Whole food plant based
Onion & garlic free
No added gluten

Ingredients

Vegetable stock, Arborio Rice, Almond milk, Mushrooms, Celery, Baby spinach, Nutritional yeast, Oilve oil, Truffle oil, Oyster mushrooms, Thyme, Black truffle

CONTAINS: Almond.

Preparation and storage notes

Store below 5 degrees. Remove lid to heat for 2-3 minutes in a microwave or in a pot with a table spoon of water over medium heat, till piping hot.

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