Soy Milk & Mushroom Risotto

• 50 grams Cooked white rice
• 1/2 bunch Enoki mushrooms
• 1/2 pack Shimeji mushrooms
• 150 ml Water
• 50 ml Soy milk (or milk)
• 1 Consomme soup cubes
• 1 dash Salt and pepper
• 1 Melting cheese (optional)

1. Wash the enoki and cut in half.
2. Wash the shimeji and shred.
3. Put the water, rice, and Step 1 into a small pot and bring it to a boil.
4. Then add the consomme cube and simmer for about 5 minutes.
5. When the enoki have cooked and the rice has softened, lower the heat and add the soy milk.
6. Season with salt and pepper.
7. Add the cheese and once it melts and becomes creamy, it's done.
8. Optionally garnish with parsley, basil, grated cheese, black pepper, etc.
9. and enjoy.
10. By the way, I topped mine with parsley in the photo.

white rice, enoki mushrooms, pack, water, milk, salt, melting cheese

Taken from cookpad.com/us/recipes/158664-soy-milk-mushroom-risotto (may not work)