pumpkin risotto with mushroom and sausage - beyond burger

Pumpkin risotto with mushroom and sausage – beyond burger


This comforting, Italian pumpkin risotto with mushroom, sausage and meatless burger patties is a gluten-free, eggs-free and nut-free lunch option that will leave you satisfied.

Special diets: Vegetarian | vegan | nuts-free | gluten-free | eggs-free | lactose -free |

️‍Allergens: | soy |

⏱ 48 mins – easy

🍽 2 servings – 633 kcal per serving





Sat. fat













  • 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


  • 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 !

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