Soy Milk & Mushroom Risotto

1. 1

   Wash the enoki and cut in half.

2. 2

   Wash the shimeji and shred.

3. 3

   Put the water, rice, and Step 1 into a small pot and bring it to a boil.

4. 4

   Then add the consomme cube and simmer for about 5 minutes.

5. 5

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

6. 6

   Season with salt and pepper.

7. 7

   Add the cheese and once it melts and becomes creamy, it's done.

8. 8

   Optionally garnish with parsley, basil, grated cheese, black pepper, etc.

9. 9

   and enjoy.

10. 10

    By the way, I topped mine with parsley in the photo.

* Per serving · 4 servings · Values may vary.

No additional tips available.