Rich Soy Milk & Cheese Risotto

1. 1

   Finely chop the onion and stir-fry in olive oil.

2. 2

   When the onion has become translucent, pour in the soy milk and soup stock, along with the rice.

3. 3

   Simmer over medium heat, continuously stirring to prevent burning.

4. 4

   When the soy milk has been absorbed by the rice and the rice has cooked, stop the heat.

5. 5

   Before transferring the risotto to a plate, spinkle some cheese and stir to melt.

6. 6

   I specified 2-3 slices, but you can adjust the amount to taste.

7. 7

   Once the cheese has blended in, adjust the flavour of the risotto with some salt.

8. 8

   Transfer the risotto to a plate and sprinkle back pepper to taste.

9. 9

   Garnish with some parsley for a splash of color and it's ready.

10. 10

    After stir-frying the onion, the ingredients will require simmering, so I used a deep frying pan!

* Per serving · 4 servings · Values may vary.

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