Brown Rice & Soy Milk Mushroom Risotto

Brown Rice & Soy Milk Mushroom Risotto

This delicious and healthy risotto has the chewy texture of brown rice and the creaminess of soy milk and is ideal for those on a diet.

Ingredients: 2 servings

Cooked brown rice
2 bowls (300 g)
Unsweetened soy milk
200 ml
Mushrooms (of your choice)
1-2 bags
Krazy Salt (or salt & pepper)
as needed
Parsley or shiso leaves (dried)
as needed
Consomme granules
1/2 teaspoon


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.

Story Behind this Recipe

Risotto tastes really good but it contains so much calories. I substituted heavy cream for soy milk and the risotto comes out just as rich.