Step 1

1. In a saucepan, add stock and bay leaves and cover over low heat to keep warm.

Step 2

2. In a large heavy bottom skillet over high heat, melt 1 tablespoon of butter. Add Beyond Steak, ½ teaspoon salt and ½ teaspoon of pepper.

Step 3

3. Cook for 5 minutes, stirring occasionally until browned. Remove from the skillet and set aside.

Step 4

4. To the same skillet, add 2 tablespoons of butter. Add mushrooms and cook until all liquid has evaporated and mushrooms begin to brown, 5-7 minutes. Remove from the skillet and combine with Beyond Steak.

Step 5

5. Add 2 tablespoons of butter to the skillet over medium heat. Stir in shallots and cook until soft and translucent but not golden, about 2 minutes.

Step 6

6. Add in garlic and cook for 1 minute.

Step 7

7. Add rice and stir until rice is translucent around the edges, about 2 minutes.

Step 8

8. Add wine and cook, stirring constantly and scraping up any browned bits, until wine is almost fully absorbed, about 2 minutes.

Step 9

9. Stir in 1 cup of warm stock, thyme, and remaining salt and pepper. Cook and stir consistently until almost all liquid has almost been absorbed - without letting the rice dry out completely.

Step 10

10. Repeat 3 more times by stirring in 1 cup of warm stock until almost fully absorbed - approximately 4 minutes each round.

Step 11

11. Add heavy cream, parmesan and 1 tablespoon of butter and cook, stirring constantly, until risotto is creamy and tender with a slightly firm center, about 5 minutes.

Step 12

12. Remove from the heat and mix in half the Beyond Steak and mushroom blend. Risotto will continue to thicken as it cools down.

Step 13

13. Season with additional salt and pepper to taste. Top each serving of risotto with the remaining Beyond Steak and mushroom blend and a sprinkle of parsley and serve warm.

Step 15

Notes:

Step 16

The risotto thickens quickly. There should be 1 additional cup of warm broth remaining If needed loosen the risotto to oatmeal-like consistency, if needed.