Vegan Grainfree Truffle Risotto

Indulge in a creamy and flavorful vegan risotto made with cauliflower rice and enhanced with the exquisite taste of truffle oil. This grain-free and paleo-friendly dish is perfect for those seeking a comforting and wholesome meal without sacrificing taste or dietary preferences.

Ingredients:

• 1 large cauliflower head, riced
• 2 cups of vegetable broth
• 1 cup of canned coconut milk
• 1/2 cup of finely chopped mushrooms
• 2 cloves of garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons of truffle oil
• 1/4 cup of nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Heat the truffle oil in a big pan over medium heat

Add the chopped onion and minced garlic

Saut the onion until it turns transparent

Cook, stirring frequently, for approximately five minutes after adding the riced cauliflower

Stir in the coconut milk and vegetable broth

Give it a good stir and simmer

Cover the pan and lower the heat to a low level

Cook for 15 to 20 minutes, or until the liquid has been absorbed and the cauliflower rice is soft

Add the nutritional yeast and chopped mushrooms and stir

Simmer the mushrooms for a further five minutes to allow them to get tender

To taste, add salt and pepper for seasoning

Serve the warm Vegan Grainfree Truffle Risotto with fresh parsley on top

Savor your tasty and Paleo-friendly risotto made with cauliflower rice!