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

Enjoy a velvety and savory risotto reinvented with cauliflower rice and wild mushrooms. This dish blends earthy mushrooms with silky creamy accents from Greek yogurt and Parmesan, all enriched by tender chunks of tofu. The result is a comforting, nutrient-packed meal that delights your palate while keeping the macros balanced.

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NUTRITION

475kcal
Protein
33.2g
Fat
23.2g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

1/2 head Cauliflower (250g)

1 cup Wild Mushrooms (70g)

1 small Onion (70g)

1 clove Garlic (3g)

1 cup Low Sodium Vegetable Broth (240ml)

1 tbsp Olive Oil (14g)

1/2 cup Low Fat Greek Yogurt (120g)

1 tbsp Parmesan Cheese (5g)

150g Extra-Firm Tofu

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PREPARATION

  • 1

    Break the cauliflower into florets and pulse in a food processor until rice-like consistency is achieved.

  • 2

    Dice the small onion and mince garlic. Clean and slice the wild mushrooms.

  • 3

    Heat olive oil in a large skillet over medium heat. Sauté the onion until softened, then add garlic and cook until fragrant.

  • 4

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

  • 5

    Stir in the cauliflower rice and diced extra-firm tofu. Sauté for about 2 minutes to combine flavors.

  • 6

    Pour in the vegetable broth gradually, stirring continuously. Allow the mixture to simmer until the cauliflower is tender and most of the liquid is absorbed, about 5-7 minutes.

  • 7

    Remove from heat and stir in the low fat Greek yogurt and Parmesan cheese, ensuring the risotto becomes creamy.

  • 8

    Season with salt and pepper to taste, and serve immediately.

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

Enjoy a velvety and savory risotto reinvented with cauliflower rice and wild mushrooms. This dish blends earthy mushrooms with silky creamy accents from Greek yogurt and Parmesan, all enriched by tender chunks of tofu. The result is a comforting, nutrient-packed meal that delights your palate while keeping the macros balanced.

NUTRITION

475kcal
Protein
33.2g
Fat
23.2g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

1/2 head Cauliflower (250g)

1 cup Wild Mushrooms (70g)

1 small Onion (70g)

1 clove Garlic (3g)

1 cup Low Sodium Vegetable Broth (240ml)

1 tbsp Olive Oil (14g)

1/2 cup Low Fat Greek Yogurt (120g)

1 tbsp Parmesan Cheese (5g)

150g Extra-Firm Tofu

PREPARATION

  • 1

    Break the cauliflower into florets and pulse in a food processor until rice-like consistency is achieved.

  • 2

    Dice the small onion and mince garlic. Clean and slice the wild mushrooms.

  • 3

    Heat olive oil in a large skillet over medium heat. Sauté the onion until softened, then add garlic and cook until fragrant.

  • 4

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

  • 5

    Stir in the cauliflower rice and diced extra-firm tofu. Sauté for about 2 minutes to combine flavors.

  • 6

    Pour in the vegetable broth gradually, stirring continuously. Allow the mixture to simmer until the cauliflower is tender and most of the liquid is absorbed, about 5-7 minutes.

  • 7

    Remove from heat and stir in the low fat Greek yogurt and Parmesan cheese, ensuring the risotto becomes creamy.

  • 8

    Season with salt and pepper to taste, and serve immediately.