Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, soy milk & mushroom risotto. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Soy Milk & Mushroom Risotto is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Soy Milk & Mushroom Risotto is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have soy milk & mushroom risotto using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Soy Milk & Mushroom Risotto:
- Get 50 grams Cooked white rice
- Prepare 1/2 bunch Enoki mushrooms
- Make ready 1/2 pack Shimeji mushrooms
- Make ready 150 ml Water
- Take 50 ml Soy milk (or milk)
- Prepare 1 Consommé soup cubes
- Get 1 dash Salt and pepper
- Get 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.
So that’s going to wrap it up with this special food soy milk & mushroom risotto recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
