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

A delightful twist on traditional risotto, this dish features tender wild mushrooms and a rich, velvety cauliflower base enhanced with subtle notes of garlic and thyme. Creamy low-fat cottage cheese and hearty lentils boost the protein profile, while a sprinkle of Parmesan lends a delicious finish. Perfect for a nourishing breakfast, lunch, or dinner that comforts and satisfies.

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NUTRITION

369kcal
Protein
32.8g
Fat
8.3g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Rice (150g)

100g Wild Mushrooms

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 cup Cooked Lentils (100g)

1 cup Vegetable Broth (240g)

1 tsp Olive Oil (5g)

1 tbsp Parmesan Cheese (5g)

1 small Shallot (30g)

1 Garlic Clove (3g)

1 tsp Fresh Thyme

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the finely chopped shallot and garlic, and sauté until translucent and fragrant.

  • 3

    Stir in the wild mushrooms and fresh thyme. Cook for about 5 minutes until the mushrooms are tender.

  • 4

    Add the cauliflower rice and cook for 2 minutes, stirring to combine with the mushrooms.

  • 5

    Pour in the vegetable broth and bring to a simmer. Allow the mixture to cook for another 5 minutes, stirring frequently until the cauliflower is softened and has taken on a risotto-like texture.

  • 6

    Gently fold in the cooked lentils and low-fat cottage cheese, stirring until the mixture becomes creamy and well combined.

  • 7

    Season with salt and pepper to taste, and finish by sprinkling the Parmesan cheese over the top.

  • 8

    Serve warm and enjoy your creamy, nutritious 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

A delightful twist on traditional risotto, this dish features tender wild mushrooms and a rich, velvety cauliflower base enhanced with subtle notes of garlic and thyme. Creamy low-fat cottage cheese and hearty lentils boost the protein profile, while a sprinkle of Parmesan lends a delicious finish. Perfect for a nourishing breakfast, lunch, or dinner that comforts and satisfies.

NUTRITION

369kcal
Protein
32.8g
Fat
8.3g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Rice (150g)

100g Wild Mushrooms

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 cup Cooked Lentils (100g)

1 cup Vegetable Broth (240g)

1 tsp Olive Oil (5g)

1 tbsp Parmesan Cheese (5g)

1 small Shallot (30g)

1 Garlic Clove (3g)

1 tsp Fresh Thyme

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the finely chopped shallot and garlic, and sauté until translucent and fragrant.

  • 3

    Stir in the wild mushrooms and fresh thyme. Cook for about 5 minutes until the mushrooms are tender.

  • 4

    Add the cauliflower rice and cook for 2 minutes, stirring to combine with the mushrooms.

  • 5

    Pour in the vegetable broth and bring to a simmer. Allow the mixture to cook for another 5 minutes, stirring frequently until the cauliflower is softened and has taken on a risotto-like texture.

  • 6

    Gently fold in the cooked lentils and low-fat cottage cheese, stirring until the mixture becomes creamy and well combined.

  • 7

    Season with salt and pepper to taste, and finish by sprinkling the Parmesan cheese over the top.

  • 8

    Serve warm and enjoy your creamy, nutritious risotto.