HOW TO MAKE THE BEST RISOTTO (VEGAN) | PLANT-BASED RECIPE FOR BEGINNERS | NATTYBEEFIT

HELLO FRIENDS! nattybeefit here today to teach you step by step HOW TO make a creamy, vegan truffle risotto that you MUST try!!! I am going to teach you how to make this delicious beginner-friendly plant-based recipe!

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what you will need for the recipe
for the brussels:
- 1 bag of brussels sprouts
- salt
- pepper
- garlic salt
~ 2 tbsp extra virgin olive oil

for the risotto:
- 1 white onion
- 3 (or 6 lol) loved of garlic
- 2 tbsp coconut oil
- sea salt
- 1.5 cup arborio rice
- 4 cups mushroom broth
- 1/2 cup water
- 1/2 cup nutritional yeast
- parsley to garnish
- truffle oil or truffle pate

for the mushrooms
- 16 oz (1 small box) mushrooms
- 2 tbsp coconut oil
- pinch of sea salt
- 1 tbsp balsamic vinegar (i used truffle balsamic glaze)

INSTRUCTIONS
- preheat the oven to 425 to cook the brussels
- cut brussels in 1/4 (or 1/8) and place on a pan with tin foil, drizzle in olive oil, garlic salt, salt, and pepper
- place in the oven for about 30 minutes
- once crispy, take out of the oven. leave aside to place on top of the risotto.
- start risotto: dice onion and garlic and put in a pot with the coconut oil and salt. stir on medium heat for approx. 10 minutes or until onion is translucent
- pour in arborio rice and toast the grains for about 2-3 minutes. start with 2 cups of mushroom broth. add it in slowly and stir. periodically stir and continue adding in more broth as the risotto starts to thicken.
- optional step to add in a splash of white wine. if using wine, add 1/2 cup water. if no wine, use 1 cup of water
- cook for about 20-30 minutes until desired texture (think chewy and soft!). once desired texture, turn off the heat and add in nutritional yeast and stir.
spice it up! this is when you can get creative. add in sea salt, pepper, and garlic salt until desired taste.
- as the risotto is cooking you can start cooking the balsamic mushrooms. - thinly slice mushrooms and add to a pan with coconut oil and salt. cook for about 10 minutes on medium heat, once brown and cooked, add in the balsamic glaze and cook for another 2 minutes
- add balsamic mushrooms to cooked risotto. top off with brussels sprouts, truffle oil, and/or truffle pate and garnish with parsley.

this recipe makes approximately 6 servings.

LET ME KNOW IF YOU TRY IT! tag me on instagram @nattybeefit or let me know in the comment box down below.

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