Truffle oil mushroom risotto

Ingredients

Sauce:

• olive oil to cover saucepan base

• 2 garlic heads, crushed
• 500g mushrooms of your choice, sliced
• 1 vegetable stock cube
• 200ml white wine
• ½ teaspoon salt
• ⅓ teaspoon ground black paper

• 8g lightly dried parsley

• 1 tablespoon truffle oil

Rice:

• same as per perfectly cooked brown rice recipe ingredients

Instructions

1. Cook the rice according to perfectly cooked brown rice recipe instructions.
2. Heat oil in a large, deep saucepan over medium heat.
3. Add garlic. Cook, stirring, for 2 minutes.
4. Add mushrooms, mix and cook for 3 minutes.
5. Add vegetable stock cube, white wine, salt and pepper.
6. Mix, cover and cook for 10 minutes.
7. Mix in the cooked rice while on heat.
8. Move from the heat.
9. Mix in parsley and truffle oil.
10. Serve with vegan parmesan for the best taste.