A rich and creamy unique dish. Serve this with grilled asparagus to share with friends or save leftovers for tomorrow’s lunch.

Makes 6 servings

What you will need:

• 2 tablespoons of butter or vegetarian olive oil
• ½ pound of mushroom mix, cleaned and cut into pieces
• ½ cup of chopped onion or shallot
• 1 teaspoon of sea salt
• 1½ cup of rice
• ½ cup of white wine
• 8 cups of vegetable stock
• ½ cup of chopped fresh parsley
• 1 package of Spinach Pesto Tofurky® Sausage, diced

How to do:

1. In a medium saucepan, simmer the broth to keep warm.
2. In a large, deep pan or a Dutch oven, melt the butter over medium-low heat. Sauté the mushrooms, onions and salt until the mushrooms are cooked and the liquid is reabsorbed, for about 10-12 minutes. Add the rice and cook for 2 minutes.
3. Increase the heat to medium-high and add wine. Cook over low heat until all the liquid has been absorbed for about 1-2 minutes, then add the sausage.
4. Add the broth to simmer, 1 cup at a time, stirring frequently until the liquid has been absorbed. Stop adding the broth, once the risotto is creamy and the rice is al dente, for about 30 minutes (rice will absorb 7 to 8 cups). To serve, garnish with parsley and with fresh black ground pepper.