Pumpkin risotto with mushroom and sausage – beyond burger

INGREDIENTS

• 8 oz meatless burgers patties
• ½ tsp paprika
• ½ tsp fennel seeds
• ¼ tsp garlic powder
• ¼ tsp anise seeds
• ½ tsp parsley
• 1 pinch white pepper
• 1 pinch black pepper
• 1 pinch salt
• An eighth tsp chili pepper flakes
• 1 tbsp plant-based butter
• 1 tbsp olive oil
• 1 half onion
• 1 clove of garlic
• 4 cremini mushrooms
• ½ cup arbor rice
• ½ cup pumpkin purée
• 3 cups vegetable broth
• ¼ cup vegan parmesan cheese
• 1 pinch kosher salt

TOOLS

• 1 colander
• 1 knife
• 1 grater
• 1 bowl
• 1 metal spatula
• 1 grill pan
• 1 serving plate
• 1 spoon
• 1 plate

Peel onion and garlic, then dice them. Next, chop parsley.

Rinse cremini mushrooms in a colander.

In the same colander, drain the mushrooms.

Trim and chop the mushrooms.

Grate vegan parmesan cheese with a grater.

Put meatless burgers patties in a bowl. Add in paprika, fennel seeds, garlic powder, anise seeds, white pepper, black pepper, salt, and chili pepper flakes to the bowl. Stir in a quarter tsp of parsley with a spoon to get a beyond beef mixture.

Shape the beyond beef mixture into 1.5 inch balls to get patty balls.

Flatten each patty ball with a spoon to get beyond beef sliders.

Heat plant-based butter and 1 tbsp of olive oil in a grill pan. Put beyond beef sliders in the pan and cook for 3 minutes.

Flip beyond beef sliders with a metal spatula.

Cook for 3 minutes to get overcooked beef sliders.

Transfer the beef sliders to a plate.

Add mushrooms to the pan and cook for 3 minutes.

Transfer the cooked mushroom to a plate.

Add onions, garlic, and 1 tbsp of olive oil to the grill pan. Stir the mixture with a spoon and cook for 1 minute, then add arborio rice. Stir frequently, then add pumpkin purée and vegetable broth. Cook the rice for 18 minutes, then add vegan parmesan cheese to get a creamy rice texture.

Transfer the creamy rice to a serving plate. Top with cooked beyond beef sliders, mushrooms, kosher salt, and parsley.

It’s ready to be served !