Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, soy milk & mushroom risotto. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Soy Milk & Mushroom Risotto is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Soy Milk & Mushroom Risotto is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have soy milk & mushroom risotto using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Soy Milk & Mushroom Risotto:
- Prepare 50 grams Cooked white rice
- Make ready 1/2 bunch Enoki mushrooms
- Take 1/2 pack Shimeji mushrooms
- Make ready 150 ml Water
- Prepare 50 ml Soy milk (or milk)
- Get 1 Consommé soup cubes
- Make ready 1 dash Salt and pepper
- Make ready 1 Melting cheese (optional)
Steps 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.
So that’s going to wrap this up for this exceptional food soy milk & mushroom risotto recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
