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Mushroom cream risotto made with alternative rice noodles
Thinly slice the onion, garlic, and mushrooms.
Chop the Cheongyang chili peppers.
Heat olive oil in a pan and sauté the garlic and chili peppers first.
Add the onions and mushrooms, and sauté together.
Add rice (Italian risotto rice or cooked rice) and lightly stir-fry.
Add vegetable broth (or water) in portions, allowing the rice to cook thoroughly.
Season with salt and pepper.
If desired, finish by stirring in soy milk or plant-based cream.
