YOUR SOLIN GENERATED RECIPE
Creamy Wild Mushroom Cauliflower Risotto with Chicken
A rich and satisfying risotto featuring tender cauliflower rice, earthy wild mushrooms, and a velvety cashew cream, elevated by lean chicken breast for a protein boost. The dish is beautifully balanced with aromatic onions and garlic, finished with a hint of Parmesan for depth. Perfect for a comforting yet nutritious meal any time of day.
INGREDIENTS
3 oz Chicken Breast (cooked and shredded or diced)
4 cups Cauliflower, rice
2 cups Wild Mushrooms, sliced
1/2 medium Yellow Onion, diced
2 cloves Garlic, minced
1 cup Low Sodium Broth
1/4 cup soaked Cashews (blended into cream)
1 tbsp grated Parmesan Cheese
1 tsp Extra Virgin Olive Oil
2 sprigs Fresh Thyme
PREPARATION
Preheat a large skillet over medium heat and add the olive oil.
Sauté the diced onion and minced garlic until softened and fragrant, about 2-3 minutes.
Add the sliced wild mushrooms to the skillet, cooking until they release their moisture and start to brown, about 5 minutes. Stir in the thyme sprigs.
Stir in the cauliflower rice, mixing well with the mushrooms and onions.
Pour in the low sodium broth and allow the mixture to simmer gently, stirring occasionally, until the cauliflower is tender and has absorbed most of the liquid, about 8-10 minutes.
While the risotto simmers, blend the soaked cashews with a small amount of water until smooth, creating a rich, creamy cashew sauce.
Fold the cashew cream into the risotto, stirring until well combined and the dish takes on a creamy consistency.
Gently mix in the cooked chicken breast to warm through and distribute evenly.
Finish by stirring in the grated Parmesan cheese for an extra burst of flavor. Adjust seasoning with salt and pepper if needed.
Serve warm and enjoy your creamy, protein-packed wild mushroom cauliflower risotto.