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 |
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)
2
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)
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)
5
Add chopped SoMeat (bite size) and finely mix everything. Then turn off the heat.
Enjoy your meal !
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