Decadence for any treasured occasion. The Rebel Truffle Chèvre adds creamy, tangy depth to this classic risotto, to be topped with our salty, nutty Parmesan. Crown your plate with your favorite veggies & King Oyster Mushrooms as easy vegan scallops.

Ingredients:

• 1 shallot
• Shiitake mushrooms
• Garlic 
• Thyme
• Arborio rice
• White wine
• Veggie broth
• Lemon juice
• Rebel Truffle Chevre
• King Oyster mushrooms
• Broccolini 
• Rebel Parmesan

Directions:

• Thinly slice a shallot, shiitakes, and mince 3 cloves of garlic 
• Sauté with salt, pepper, and thyme over medium heat 
• Add 1 cup of Arborio rice and toast for 2-3 minutes 
• Add 1/2 cup or white wine, stir until it absorbs 
•  Heat 6 cups of veggie broth 
• Add veggie broth, stirring constantly, over 25-30 min. Add 1 cup at a time, as each one absorbs into the rice. 
• Add the juice of 1/2 lemon 
• Add 1/2 log of Rebel Truffle Chèvre 
• Simmer on low heat 
• Chop King Oyster Mushrooms into 1” thick slices 
• Coat with olive oil and sprinkle with salt, pepper, garlic powder, and paprika 
• Preheat a cast iron pan, add vegan butter and mushroom “scallops”. Season the other side of the mushrooms
• Add lemon juice for a bright flavor 
• Allow them to turn golden brown (about 2-3 minutes), and then flip them
• Sauté broccolini until bright green and charred 
•  Plate the risotto, broccolini, and scallops, and top with grated Rebel Parmesan

Enjoy! Don’t forget the wine!