Steps to Make Award-winning Brown Rice & Soy Milk Mushroom Risotto

Hey everyone, I hope you are 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. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Brown Rice & Soy Milk Mushroom Risotto is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Brown Rice & Soy Milk Mushroom Risotto is something that I have loved my whole life. They are nice and they look fantastic.

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

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

1. Get bowls Cooked brown rice
2. Take Unsweetened soy milk
3. Take bags Mushrooms (of your choice)
4. Make ready Krazy Salt (or salt & pepper)
5. Take Parsley or shiso leaves (dried)
6. Get 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 is going to wrap it up for this exceptional food brown rice & soy milk mushroom risotto recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!