Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, soy milk & mushroom risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Soy Milk & Mushroom Risotto is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Soy Milk & Mushroom Risotto is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook soy milk & mushroom risotto using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Soy Milk & Mushroom Risotto:
- Get 50 grams Cooked white rice
- Make ready 1/2 bunch Enoki mushrooms
- Make ready 1/2 pack Shimeji mushrooms
- Prepare 150 ml Water
- Make ready 50 ml Soy milk (or milk)
- Get 1 Consommé soup cubes
- Get 1 dash Salt and pepper
- Take 1 Melting cheese (optional)
Instructions to make Soy Milk & Mushroom Risotto:
- Wash the enoki and cut in half. Wash the shimeji and shred.
- 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.
- When the enoki have cooked and the rice has softened, lower the heat and add the soy milk.
- Season with salt and pepper. Add the cheese and once it melts and becomes creamy, it's done.
- 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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