Ingredients for 4 servings 

For the risotto

1 tbsp Condito the Green Line Vegan Mayo Sauce with truffle
2 + 2 tbsp olive oil
200 g mushrooms, sliced
Salt
1 large onion, finely chopped
250 g risotto rice
100 g white wine
1 liter hot water
Zest of 1 lemon
Fresh herbs

For serving

Fresh herbs

Instructions:

• We’ll use a deep pan for the risotto. Place it on the stove, add half of the olive oil (2 tbsp), the mushrooms, season with salt, and cook over high heat for 5–6 minutes until the mushrooms are well cooked. When ready, transfer the mushrooms to a bowl (we will need them for serving). Continue cooking in the same pan without cleaning it.

• Add the remaining olive oil (2 tbsp), the onion, salt, cover with a lid, and let it cook for about 15 minutes over medium heat until the onion becomes translucent and sweet. Rinse the rice, drain it, add it to the pan, and cook for 2–3 minutes until it starts to darken slightly. Add the wine, increase the heat, and let the alcohol evaporate. (There should be a little liquid left in the pan, but it shouldn’t be dry.)

• Set a kitchen timer for 17 minutes. Add 1/3 of the hot water, stir, and leave it until it comes to a lively boil. Repeat this process two more times until all the hot water has been used. When the time is up, turn off the heat, add the parmesan, the Condito the Green Line Vegan Mayo Sauce with truffle, the lemon zest, and stir. Serve with fresh herbs and the mushrooms we prepared on top.