Mushroom Risotto

Cozy, savory, and on the table in about 25 minutes. This shortcut mushroom risotto leans on Dr. Praeger's Mushroom Risotto Veggie Burgers and a box of risotto mix, then gets a lift from caramelized onion, cremini mushrooms, white wine, and thyme.

Servings: 4  |  Time: 25 minutes  |  Made with: Dr. Praeger's Mushroom Risotto Veggie Burgers

Ingredients

• 4 Dr. Praeger's Mushroom Risotto Veggie Burgers
• 1 box store-bought risotto mix
• 2 tbsp extra virgin olive oil
• 2 cups yellow onion, thinly sliced
• 4 cups cremini mushrooms, sliced
• ¼ cup dry white wine
• 1 tsp dried thyme
• Several pinches sea salt and black pepper
• 1 tbsp vegan butter (optional)
• ¼ cup vegan parmesan or nutritional yeast (optional)
• 1 tbsp chopped fresh parsley, for garnish (optional)

Instructions

1. Cook the risotto mix according to package directions.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook until lightly caramelized and tender, 2 to 3 minutes.
3. Add the mushrooms, the frozen Dr. Praeger's Mushroom Risotto Veggie Burgers, white wine, thyme, and a pinch of salt and pepper.
4. Cook, stirring occasionally, for 6 to 8 minutes, breaking up the patties with your spoon as they cook.
5. Once the mushrooms are tender, stir the mixture into the risotto to combine.
6. Finish with vegan butter, vegan parmesan or nutritional yeast, and fresh parsley, if using.

Short on shortcuts? You can make the risotto from scratch with arborio rice and vegetable broth. It takes longer but holds up beautifully as make-ahead leftovers.