Mushroom Risotto:

  • 1 box store-bought risotto
  • 2 tbsp. extra virgin olive oil
  • 2 cups yellow onion, thinly sliced
  • 4 cups crimini mushrooms, sliced
  • 4 Dr. Praeger’s Mushroom Risotto Veggie Burgers
  • ¼ cup dry white wine
  • 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


Serves 4 People
Cook Time: 25 minutes

  1. Cook the risotto mix according to package instructions.
  2. Separately, preheat the olive oil in a large skillet over medium heat.
  3.  Add the onion and a pinch of salt. Cook until lightly caramelized and tender, 2-3 minutes.
  4. Add the mushrooms, Mushroom Risotto Veggie Burgers, white wine, thyme, and a pinch of salt and pepper to the skillet.
  5. Cook, stirring occasionally, for 6-8 minutes, breaking up the burger patties with your spoon.
  6. Once the mushrooms are tender, transfer the mixture to the risotto, and stir to combine.
  7. Top with vegan butter, vegan parmesan, and/or fresh parsley, if using.