Creamy Wild Mushroom Cauliflower Risotto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Wild Mushroom Cauliflower Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Wild Mushroom Cauliflower Risotto

Indulge in this comforting risotto featuring tender cauliflower rice and wild mushrooms, gently simmered in a savory vegetable broth and enriched with a splash of low-fat cream and a sprinkle of Parmesan. The addition of unsweetened edamame boosts the protein content, making it a hearty yet light meal with a delicate balance of textures and flavors.

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NUTRITION

572kcal
Protein
36.1g
Fat
30.1g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower Rice

150g Wild Mushrooms

50g Onion

3 cloves Garlic

1 cup Vegetable Broth

1/4 cup Low-Fat Cream

1 oz Parmesan Cheese

1 cup Unsweetened Shelled Edamame

0.5 tbsp Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, and sauté until they become soft and translucent.

  • 2

    Add the wild mushrooms to the skillet and cook until they release their moisture and start to brown, stirring occasionally.

  • 3

    Stir in the cauliflower rice, allowing it to warm through and absorb the flavors for about 3-4 minutes.

  • 4

    Pour in the vegetable broth and let the mixture simmer gently, stirring occasionally, until most of the liquid is absorbed.

  • 5

    Stir in the low-fat cream to add richness and a velvety texture, and continue to cook for an additional 2 minutes.

  • 6

    Fold in the unsweetened edamame, letting the heat warm them through, and then remove from heat.

  • 7

    Finish by stirring in the grated Parmesan cheese until it melts into a creamy consistency.

  • 8

    Season with salt and pepper to taste and serve warm.

Creamy Wild Mushroom Cauliflower Risotto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Wild Mushroom Cauliflower Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Wild Mushroom Cauliflower Risotto

Indulge in this comforting risotto featuring tender cauliflower rice and wild mushrooms, gently simmered in a savory vegetable broth and enriched with a splash of low-fat cream and a sprinkle of Parmesan. The addition of unsweetened edamame boosts the protein content, making it a hearty yet light meal with a delicate balance of textures and flavors.

NUTRITION

572kcal
Protein
36.1g
Fat
30.1g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower Rice

150g Wild Mushrooms

50g Onion

3 cloves Garlic

1 cup Vegetable Broth

1/4 cup Low-Fat Cream

1 oz Parmesan Cheese

1 cup Unsweetened Shelled Edamame

0.5 tbsp Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, and sauté until they become soft and translucent.

  • 2

    Add the wild mushrooms to the skillet and cook until they release their moisture and start to brown, stirring occasionally.

  • 3

    Stir in the cauliflower rice, allowing it to warm through and absorb the flavors for about 3-4 minutes.

  • 4

    Pour in the vegetable broth and let the mixture simmer gently, stirring occasionally, until most of the liquid is absorbed.

  • 5

    Stir in the low-fat cream to add richness and a velvety texture, and continue to cook for an additional 2 minutes.

  • 6

    Fold in the unsweetened edamame, letting the heat warm them through, and then remove from heat.

  • 7

    Finish by stirring in the grated Parmesan cheese until it melts into a creamy consistency.

  • 8

    Season with salt and pepper to taste and serve warm.