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Soy Milk & Mushroom Risotto Recipe

Soy Milk & Mushroom Risotto Recipe
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Serving : 1
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Prepare the ingredients before making Soy Milk & Mushroom Risotto in your home. Then, follow these steps below to serve Soy Milk & Mushroom Risotto for your family or friends.

Ingredients: Soy Milk & Mushroom Risotto

  • 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 Consomm√© soup cubes
  • 1 dash Salt and pepper
  • 1 Melting cheese (optional)

How to Make Soy Milk & Mushroom Risotto

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Soy Milk & Mushroom Risotto in your home by yourself.

    Step 1
  • Wash the enoki and cut in half. Wash the shimeji and shred.
  • Step 2
  • Put the water, rice, and Step 1 into a small pot and bring it to a boil. Then add the consomm√© cube and simmer for about 5 minutes.
  • Step 3
  • When the enoki have cooked and the rice has softened, lower the heat and add the soy milk.
  • Step 4
  • Season with salt and pepper. Add the cheese and once it melts and becomes creamy, it's done.
  • Step 5
  • Optionally garnish with parsley, basil, grated cheese, black pepper, etc. and enjoy. By the way, I topped mine with parsley in the photo.
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