cook logo

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
No onion or garlic
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.

1