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

Savor a velvety bowl of wild mushroom cauliflower risotto that combines the earthiness of wild mushrooms and the creaminess of Parmesan, with a protein-packed boost from lightly sautéed tempeh. Each bite delivers a comforting blend of tender cauliflower rice, aromatic onions and garlic, all harmoniously melded together with a splash of vegetable broth and a drizzle of olive oil.

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NUTRITION

458kcal
Protein
35.0g
Fat
23.3g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Rice (~150g)

1 cup Chopped Wild Mushrooms (~70g)

4 oz Tempeh (~113g)

1 oz Parmesan Cheese (~28g)

1/4 cup Diced Onion (~40g)

2 cloves Minced Garlic (~6g)

1 cup Vegetable Broth (~240g)

1 tsp Olive Oil (~5g)

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the diced onion and minced garlic; sauté until translucent and fragrant.

  • 3

    Stir in the chopped wild mushrooms and cook until they soften and reduce in size, releasing their moisture.

  • 4

    Cube the tempeh and add it to the skillet, allowing it to brown lightly on all sides.

  • 5

    Mix in the cauliflower rice and pour in the vegetable broth. Bring the mixture to a gentle simmer, stirring frequently.

  • 6

    Allow the risotto to cook for about 8-10 minutes until the cauliflower is tender and has absorbed most of the broth.

  • 7

    Stir in the Parmesan cheese until it melts into a creamy consistency. Season with salt and pepper as desired.

  • 8

    Serve warm and enjoy a comforting bowl of creamy wild mushroom cauliflower risotto.

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

Savor a velvety bowl of wild mushroom cauliflower risotto that combines the earthiness of wild mushrooms and the creaminess of Parmesan, with a protein-packed boost from lightly sautéed tempeh. Each bite delivers a comforting blend of tender cauliflower rice, aromatic onions and garlic, all harmoniously melded together with a splash of vegetable broth and a drizzle of olive oil.

NUTRITION

458kcal
Protein
35.0g
Fat
23.3g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Rice (~150g)

1 cup Chopped Wild Mushrooms (~70g)

4 oz Tempeh (~113g)

1 oz Parmesan Cheese (~28g)

1/4 cup Diced Onion (~40g)

2 cloves Minced Garlic (~6g)

1 cup Vegetable Broth (~240g)

1 tsp Olive Oil (~5g)

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the diced onion and minced garlic; sauté until translucent and fragrant.

  • 3

    Stir in the chopped wild mushrooms and cook until they soften and reduce in size, releasing their moisture.

  • 4

    Cube the tempeh and add it to the skillet, allowing it to brown lightly on all sides.

  • 5

    Mix in the cauliflower rice and pour in the vegetable broth. Bring the mixture to a gentle simmer, stirring frequently.

  • 6

    Allow the risotto to cook for about 8-10 minutes until the cauliflower is tender and has absorbed most of the broth.

  • 7

    Stir in the Parmesan cheese until it melts into a creamy consistency. Season with salt and pepper as desired.

  • 8

    Serve warm and enjoy a comforting bowl of creamy wild mushroom cauliflower risotto.