Soy Milk & Mushroom Risotto

Name: Soy Milk & Mushroom Risotto
Yield: 1 serving
Cuisine: American
Ingredients: 50 grams Cooked white rice; 1/2 bunch Enoki mushrooms; 1/2 pack Shimeji mushrooms; 150 ml Water; 50 ml Soy milk (or milk); 1 Consommé soup cubes; 1 dash Salt and pepper; 1 Melting cheese (optional)

cookpad.japan @cookpad_jp

Since I'm currently on a diet, I wanted to make a lunch that was low calorie but filling, so I came up with this. The risotto came out so creamy, to soy milk, which is one of my favorite ingredients.

After adding the soy milk, don't let it come to a bubbling boil.
Adding cheese slightly changes the salt content, so adjust the amount of salt accordingly.
Use any type of mushrooms you prefer. Recipe by Kaborin

Since I'm currently on a diet, I wanted to make a lunch that was low calorie but filling, so I came up with this. The risotto came out so creamy, to soy milk, which is one of my favorite ingredients.

cookpad.japan @cookpad_jp

Since I'm currently on a diet, I wanted to make a lunch that was low calorie but filling, so I came up with this. The risotto came out so creamy, to soy milk, which is one of my favorite ingredients.

Saved

Ingredients

1 serving

50 gramsCooked white rice
1/2 bunchEnoki mushrooms
1/2pack Shimeji mushrooms
150 mlWater
50 mlSoy milk (or milk)
1Consommé soup cubes
1 dashSalt and pepper
1Melting cheese (optional)

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Steps

1

Wash the enoki and cut in half. Wash the shimeji and shred.
2

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.
3

When the enoki have cooked and the rice has softened, lower the heat and add the soy milk.
4

Season with salt and pepper. Add the cheese and once it melts and becomes creamy, it's done.
5

Optionally garnish with parsley, basil, grated cheese, black pepper, etc. and enjoy. By the way, I topped mine with parsley in the photo.