Magic! Carbonara-like creamy risotto with soy milk and miso
When you combine soy milk and miso, it has a creamy taste like carbonara. Trust me. You will like it!
ECO Point
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Ingredients
- Uncooked rice 150 g
- Vegetable broth (powder) 4-5 g
- Water 300 cc
- Soy milk 75 cc-100 cc
- 1 teaspoon of miso
- 1 Cremini mushroom
- Pepper as you like
How to make
<preparation>
- Mix vegetable broth (powder) and water, then bring to a boil.
- Finely chop the mushrooms.
- Mix soy milk and miso.
- Put the rice in a pan without washing it and stir fry it in olive oil for about 5 minutes.
- As the rice becomes transparent, reduce the heat to low and add a ladle of boiling vegetable broth so as not to lower the temperature of the rice.
- Don’t cover it, and when there is a hole between the rice, add a ladle of boiled vegetable broth and repeat the same process to cook the rice for about 20 minutes. You can stir it, but in that case, scoop the bottom and do not stir it in a mess.
- After 20 minutes, try eating rice, leave a hard core at the center of the rice grain, put mushrooms and soy milk and miso in a pan and mix with the rice.
- If you don’t have enough soy milk, add it.
- Taste it, and if it is bland, adjust the taste with salt. Sprinkle pepper.
Point
- If you lower the temperature of the rice, it will not cook well, so put the vegetable broth in a pan in a boiling state so that it does not become sticky.
- If you stir it messy, the temperature goes down, so scoop the bottom when stirring.
- It is seasoned with vegetable broth, adjust the amount of miso to your liking.
