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Soy Milk & Mushroom Risotto
Soy Milk & Mushroom Risotto

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We hope you got benefit from reading it, now let’s go back to soy milk & mushroom risotto recipe. You can cook soy milk & mushroom risotto using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Soy Milk & Mushroom Risotto:
  1. You need 50 grams Cooked white rice
  2. Take 1/2 bunch Enoki mushrooms
  3. Take 1/2 pack Shimeji mushrooms
  4. Get 150 ml Water
  5. Use 50 ml Soy milk (or milk)
  6. You need 1 Consommé soup cubes
  7. Use 1 dash Salt and pepper
  8. Get 1 Melting cheese (optional)
Instructions to make Soy Milk & Mushroom Risotto:
  1. Wash the enoki and cut in half. Wash the shimeji and shred.
  2. Put the water, rice, and Step 1 into a small pot and bring it to a boil. Then add the consommé cube and simmer for about 5 minutes.
  3. When the enoki have cooked and the rice has softened, lower the heat and add the soy milk.
  4. Season with salt and pepper. Add the cheese and once it melts and becomes creamy, it's done.
  5. Optionally garnish with parsley, basil, grated cheese, black pepper, etc. and enjoy. By the way, I topped mine with parsley in the photo.

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