Recipe of Award-winning Brown Rice & Soy Milk Mushroom Risotto

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, brown rice & soy milk mushroom risotto. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Brown Rice & Soy Milk Mushroom Risotto is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Brown Rice & Soy Milk Mushroom Risotto is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook brown rice & soy milk mushroom risotto using 6 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Brown Rice & Soy Milk Mushroom Risotto:

1. Get bowls Cooked brown rice
2. Get Unsweetened soy milk
3. Get bags Mushrooms (of your choice)
4. Take Krazy Salt (or salt & pepper)
5. Make ready Parsley or shiso leaves (dried)
6. Take Consomme granules

Instructions to make Brown Rice & Soy Milk Mushroom Risotto:

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.
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.
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.

So that’s going to wrap this up with this exceptional food brown rice & soy milk mushroom risotto recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!