The Chicago Diner's Vegan Mushroom Risotto

Start by preparing the plant-based chicken substitute, which is a hearty texture and can be used instead of chicken.

Pre-cook the risotto in vegetable broth to enhance flavor.

In a 12-inch skillet, heat the margarine until it sizzles.

Add the plant-based chicken substitute to the skillet and cook until browned.

Chop and add the mushrooms to the skillet, stirring them until they are cooked down.

In a separate bowl, mix the margarine with flour to create a roux for creaminess.

Combine the roux with the risotto to achieve a creamy texture.

Serve the risotto as a seasonal special or main dish.

Equipment Needed

Spice Level:

Dietary