Easiest Way to Make Award-winning Soy Milk & Mushroom Risotto

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The ingredients needed to make Soy Milk & Mushroom Risotto:

1. Take 50 grams Cooked white rice
2. Get 1/2 bunch Enoki mushrooms
3. Get 1/2 pack Shimeji mushrooms
4. Take 150 ml Water
5. Prepare 50 ml Soy milk (or milk)
6. Prepare 1 Consommé soup cubes
7. Make ready 1 dash Salt and pepper
8. Prepare 1 Melting cheese (optional)

Steps to make Soy Milk & Mushroom Risotto:

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.

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