Creamy Wild Mushroom Risotto with Fresh Herbs and Shrimp

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

Creamy Wild Mushroom Risotto with Fresh Herbs and Shrimp

YOUR SOLIN GENERATED RECIPE

Creamy Wild Mushroom Risotto with Fresh Herbs and Shrimp

Savor the comfort of a creamy wild mushroom risotto elevated with succulent shrimp, a medley of aromatic fresh herbs, and a splash of savory Parmesan. This dish perfectly balances silky textures with a burst of herbal freshness, creating a memorable meal that delights both the palate and your nutritional goals.

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NUTRITION

426kcal
Protein
33.2g
Fat
10.2g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Arborio Rice (50g)

3 oz Wild Mushrooms (85g)

3 oz Cooked Shrimp (85g)

1 cup Vegetable Broth (240ml)

1 tbsp Grated Parmesan Cheese (15g)

1 tsp Olive Oil (5g)

0.25 cup Diced Onion (40g)

1 Garlic Clove, minced

2 tbsp Fresh Mixed Herbs

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 2

    Add the wild mushrooms and cook until they release their moisture and begin to brown.

  • 3

    Stir in the Arborio rice, allowing it to toast slightly for 1-2 minutes.

  • 4

    Begin adding the vegetable broth gradually, stirring frequently. Allow the rice to absorb the broth before adding more.

  • 5

    When the rice is nearly al dente and has reached a creamy consistency, gently fold in the cooked shrimp.

  • 6

    Remove the pan from heat and stir in the grated Parmesan cheese and fresh mixed herbs.

  • 7

    Season with salt and pepper to taste, then serve immediately while warm.

Creamy Wild Mushroom Risotto with Fresh Herbs and Shrimp

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

Creamy Wild Mushroom Risotto with Fresh Herbs and Shrimp

YOUR SOLIN GENERATED RECIPE

Creamy Wild Mushroom Risotto with Fresh Herbs and Shrimp

Savor the comfort of a creamy wild mushroom risotto elevated with succulent shrimp, a medley of aromatic fresh herbs, and a splash of savory Parmesan. This dish perfectly balances silky textures with a burst of herbal freshness, creating a memorable meal that delights both the palate and your nutritional goals.

NUTRITION

426kcal
Protein
33.2g
Fat
10.2g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Arborio Rice (50g)

3 oz Wild Mushrooms (85g)

3 oz Cooked Shrimp (85g)

1 cup Vegetable Broth (240ml)

1 tbsp Grated Parmesan Cheese (15g)

1 tsp Olive Oil (5g)

0.25 cup Diced Onion (40g)

1 Garlic Clove, minced

2 tbsp Fresh Mixed Herbs

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 2

    Add the wild mushrooms and cook until they release their moisture and begin to brown.

  • 3

    Stir in the Arborio rice, allowing it to toast slightly for 1-2 minutes.

  • 4

    Begin adding the vegetable broth gradually, stirring frequently. Allow the rice to absorb the broth before adding more.

  • 5

    When the rice is nearly al dente and has reached a creamy consistency, gently fold in the cooked shrimp.

  • 6

    Remove the pan from heat and stir in the grated Parmesan cheese and fresh mixed herbs.

  • 7

    Season with salt and pepper to taste, then serve immediately while warm.