YOUR SOLIN GENERATED RECIPE
Creamy Wild Mushroom Cauliflower Risotto
Savor a luxurious bowl of creamy wild mushroom cauliflower risotto, featuring earthy mushrooms and tender cauliflower rice, elevated by savory tempeh and a silky nonfat Greek yogurt finish. Each bite bursts with a blend of aromatic garlic and onions, a splash of white wine, and the umami of nutritional yeast, creating a satisfying dish that's both light and protein-packed.
INGREDIENTS
100g Wild Mushrooms
150g Cauliflower
3 oz Tempeh
1/2 cup Nonfat Greek Yogurt
1/4 cup diced Yellow Onion
1 clove Garlic
1 cup Vegetable Broth
1 tsp Olive Oil
1/4 cup White Wine
1 tbsp Nutritional Yeast
Salt and Pepper to taste
PREPARATION
Prepare the cauliflower by cutting into florets and pulsing in a food processor until it resembles rice.
Dice the onion and mince the garlic. Clean and slice the wild mushrooms.
Cut the tempeh into small cubes.
In a large skillet, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until softened and fragrant.
Add the cubed tempeh and sauté until it begins to brown, about 3-4 minutes.
Stir in the wild mushrooms and cook until they release their moisture and become tender, about 5 minutes.
Pour in the white wine and let it simmer for a minute to reduce slightly.
Add the riced cauliflower to the skillet along with the vegetable broth. Stir well and let the mixture cook for about 8-10 minutes, until the cauliflower is tender and has absorbed most of the liquid.
Stir in the nutritional yeast, and season with salt and pepper to taste.
Remove the skillet from heat. Fold in the nonfat Greek yogurt to achieve a creamy consistency.
Serve warm and enjoy your protein-packed, creamy wild mushroom cauliflower risotto.