Soy Milk & Mushroom Risotto

Directions

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