In the Autumn we have so many various kinds of mushrooms and risotto is a great dish to use them. Therefore, this week I would like to introduce a SoMeat Mushroom Risoni Risotto. This dish is simple and quick to cook. What makes it perfect for a weekday dinner and leftovers can be eaten the day after for lunch !

SoMeat Mushroom Risoni Risotto

3- 4 people
time: 15 min

Ingredients

SoMeat Aburiyaki 100g
Mushrooms 150g
Risoni (Orzo) Pasta 1 cup
Vegetable Stock 1/2 cup
Soy Milk 1/2 cup
Salt and Pepper
Olive Oil
SoMeat Mushroom Risoni Risotto

Recipe

At the beginning prepare the SoMeat following the instructions.

1

Put the coarsely chopped mushrooms into a preheated pan with olive oil and sauté them over low heat. Add salt and pepper to taste. (about 3 min)

Put the coarsely chopped mushrooms into a preheated pan with olive oil and sauté them over low heat. Add salt and pepper to taste. (about 3 min)

2

Add one cup of the Risoni pasta. Stir until the pasta absorbs the water from the mushrooms.

Add one cup of the Risoni pasta. Stir until the pasta absorbs the water from the mushrooms.

3

Add the vegetable stock and stir until the pasta absorbs all the stock. (about 2 min)

Add the vegetable stock and stir until the pasta absorbs all the stock. (about 2 min)

4

Add the soy milk and stir until the pasta gets softer and creamy. ( about 3 min) ( You can add more milk if you like the pasta even softer)

Add the soy milk and stir until the pasta gets softer and creamy. ( about 3 min) ( You can add more milk if you like the pasta even softer)

5

Add chopped SoMeat (bite size) and finely mix everything. Then turn off the heat.

Add chopped SoMeat (bite size) and finely mix everything. Then turn off the heat.

Enjoy your meal !

Enjoy your meal !

© 2018 Someno's TOFU Co., Ltd. All rights reserved