YOUR SOLIN GENERATED RECIPE
Creamy Wild Mushroom Cauliflower Risotto
Savor the earthy, umami flavors of wild mushrooms paired with creamy, blended cashew cream and tender cauliflower rice, elevated by succulent grilled chicken for an extra protein boost. This dish offers a comforting texture and bright, aromatic herbs, making it a satisfying meal for any time of day.
INGREDIENTS
3 oz Chicken Breast
2 cups Cauliflower Rice
1 cup Wild Mushrooms
0.5 cup Cannellini Beans
0.25 cup blended Cashews (soaked)
1 cup Vegetable Broth
1 tsp Olive Oil
0.25 medium Onion (chopped)
2 cloves Garlic (minced)
Salt & Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper, then grill or sauté it until cooked through. Once done, dice or shred into bite-size pieces.
In a saucepan, heat the olive oil over medium heat and sauté the chopped onion until translucent. Add in the minced garlic and cook for an additional minute.
Add the wild mushrooms to the pan and sauté until they release their moisture and begin to brown.
Stir in the cauliflower rice and drain the cannellini beans. Mix well to combine with the vegetables.
Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 5 minutes until the cauliflower softens slightly.
Add the blended cashew cream to the risotto mixture, stirring continuously, to achieve a creamy texture. Cook for 2 more minutes.
Fold in the cooked chicken pieces, season with additional salt and pepper as desired, and heat through.
Serve hot, garnished with additional cracked pepper if desired.