Brown Rice & Soy Milk Mushroom Risotto

Name: Brown Rice & Soy Milk Mushroom Risotto
Yield: 2 servings
Cuisine: American
Ingredients: 2 bowls Cooked brown rice; 200 ml Unsweetened soy milk; 2 bags Mushrooms (of your choice); 1 Krazy Salt (or salt & pepper); 1 Parsley or shiso leaves (dried); 1/2 tsp Consomme granules

cookpad.japan @cookpad_jp

Risotto tastes really good but it contains so much calories. I substituted heavy cream for soy milk and the risotto comes out just as rich.

This risotto is so easy Eat it freshly made Otherwise the rice will absorb the moisture and become soggy.
If you add some finely grated cheese at the end, it'll taste even more like authentic risotto. Recipe by maruncoara

Risotto tastes really good but it contains so much calories. I substituted heavy cream for soy milk and the risotto comes out just as rich.

cookpad.japan @cookpad_jp

Risotto tastes really good but it contains so much calories. I substituted heavy cream for soy milk and the risotto comes out just as rich.

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Ingredients

2 servings

2bowls Cooked brown rice
200 mlUnsweetened soy milk
2bags Mushrooms (of your choice)
1Krazy Salt (or salt & pepper)
1Parsley or shiso leaves (dried)
1/2 tspConsomme granules

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Steps

1

Heat a non-stick frying pan and stir-fry the mushrooms. This time I used 1/2 bag of shimeji and 1/2 bag of enoki mushrooms.
2

When the mushrooms have wilted, add in the cooked rice and mix. Then pour in the soy milk and consomme and heat the mixture until it starts to bubble.
3

Season the risotto with the Krazy Salt (or salt & pepper) and transfer it to a plate. Sprinkle some dried parsley or shiso leaves to finish.