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Brown Rice & Soy Milk Mushroom Risotto Recipe

Brown Rice & Soy Milk Mushroom Risotto Recipe
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Serving : 2
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Prepare the ingredients before making Brown Rice & Soy Milk Mushroom Risotto in your home. Then, follow these steps below to serve Brown Rice & Soy Milk Mushroom Risotto for your family or friends.

Ingredients: Brown Rice & Soy Milk Mushroom Risotto

  • 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

How to Make Brown Rice & Soy Milk Mushroom Risotto

If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Brown Rice & Soy Milk Mushroom Risotto in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
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