Creamy Soy Milk Risotto with Leftover Rice: A Simple & Healthy Delight
Effortlessly Make Soy Milk Risotto Using Leftover Rice: A Recipe for Health and Flavor
I made a nutritious soy milk risotto using leftover rice! I usually only make soy milk for cold noodle soup, but decided to try it in a risotto. It’s wonderfully simple to prepare, and the rich flavor from the mushrooms and cheese is truly delightful. Enjoy this easy yet flavorful dish!
Main Ingredients- Soy milk 300ml (can be store-bought or homemade)
- Leftover cooked rice 1/2 bowl (approx. 100g)
- Onion 1/4
- Garlic 3 cloves
- Shiitake mushroom 1
- Oyster mushroom 30g
- Cheongyang pepper 1 (optional, for a spicy kick)
Seasoning & Flavor- Butter 10g
- Parsley flakes, a pinch
- Salt, to taste
- Black pepper, to taste
- Parmigiano-Reggiano cheese or Parmesan cheese, 2 Tbsp
- Butter 10g
- Parsley flakes, a pinch
- Salt, to taste
- Black pepper, to taste
- Parmigiano-Reggiano cheese or Parmesan cheese, 2 Tbsp
Cooking Instructions
Step 1
Let’s start by preparing all the ingredients for our delicious risotto.
Step 2
Next, we’ll get our vegetables ready. Thinly slice the garlic and shiitake mushrooms. Finely dice the onion. Gently tear the oyster mushrooms into bite-sized pieces. If you’re using the Cheongyang pepper, remove the seeds and finely chop it.
Step 3
Now, let’s begin sautéing. Heat a pan over medium-low heat and add olive oil or butter. Sauté the sliced garlic until fragrant, being careful not to burn it. Add the diced onion and cook until translucent. Once the onion is softened, add the sliced shiitake mushrooms and torn oyster mushrooms. Sauté everything until the mushrooms are lightly browned. Pour in the 300ml of soy milk and bring it to a gentle simmer.
Step 4
It’s time to add the rice and create our risotto! Once the soy milk is simmering, add the 1/2 bowl of leftover rice. Stir well with a spatula, ensuring the rice grains are separated and evenly mixed with the soy milk. Continue to cook over medium-low heat, stirring occasionally, until the rice is tender and has absorbed the creamy soy milk, achieving your desired risotto consistency. Stir in the 10g of butter and 2 Tbsp of grated Parmigiano-Reggiano or Parmesan cheese until fully melted and incorporated. Finally, season with salt and black pepper to your taste.
Step 5
Transfer the finished soy milk risotto to a serving bowl. For a touch of freshness and color, sprinkle with the chopped Cheongyang pepper (if using) and a pinch of parsley flakes.
Step 6
This soy milk risotto offers a delightful nutty flavor, distinct from traditional cream-based risottos, thanks to the rich soy milk base. The addition of mushrooms adds a wonderful texture, making it a truly satisfying and delicious meal. We highly recommend you try making this wonderful dish!
