Soy Milk & Mushroom Risotto

Soy Milk & Mushroom Risotto

Soy milk is also good for the skin. How about trying this for a low-calorie lunch? Even with just a small amount of rice, this is completely satisfying.

Ingredients: 1 serving

Cooked white rice
50 g (1/2 small rice bowl)
Enoki mushrooms
1/2 bunch
Shimeji mushrooms
1/2 pack
150 ml
Soy milk (or milk)
50 ml
Consommé soup cubes
Salt and pepper
a small amount
Melting cheese (optional)
to taste


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.

Story Behind this Recipe

Since I'm currently on a diet, I wanted to make a lunch that was low calorie but filling, so I came up with this. The risotto came out so creamy, to soy milk, which is one of my favorite ingredients.