Yujiman Mushroom Cream Risotto (Brown Rice)

Name: Yujiman Mushroom Cream Risotto (Brown Rice)
Yield: 565 g
Ingredients: Brown rice 100 g; Seafood oyster sauce 5 g; Cheddar cheese slice 20 g; Almond Breeze Unsweetened 300 ml; Minced garlic 5 teaspoon; Olive oil 5 g; Button mushrooms 80 g; Onion 50 g

381 kcal

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Ingredients

Main ingredients

Brown rice 100 g
Seafood oyster sauce 5 g
Cheddar cheese slice 20 g
Almond Breeze Unsweetened 300 ml
Minced garlic 1 teaspoon
Olive oil 5 g
Button mushrooms 80 g
Onion 50 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 52.2 g 53%

Protein 10.86 g 11%

Fat 15.79 g 36%

Serving size 565g

Cooking steps

1

Finely chop the mushrooms, onion, and garlic.
2

Add olive oil to a pan and sauté the onion and garlic.
3

Add the mushrooms and sauté together.
4

Once the mushrooms are cooked, add the brown rice and mix.
5

Pour in heavy cream and milk, and bring to a boil.
6

Season with salt and pepper.
7

Finish by adding Parmesan cheese and Yujiman (butter).

Yujiman Mushroom Cream Risotto (Brown Rice)

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