Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, soy milk & mushroom risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Soy Milk & Mushroom Risotto is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Soy Milk & Mushroom Risotto is something which I’ve loved my whole life.
To begin with this particular recipe, we have to 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:
- Make ready 50 grams Cooked white rice
- Make ready 1/2 bunch Enoki mushrooms
- Get 1/2 pack Shimeji mushrooms
- Get 150 ml Water
- Prepare 50 ml Soy milk (or milk)
- Prepare 1 Consommé soup cubes
- Take 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.
So that is going to wrap it up for this special food soy milk & mushroom risotto recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
