YOUR SOLIN GENERATED RECIPE
Creamy Wild Mushroom Cauliflower Risotto
Enjoy a luxurious, creamy risotto where tender wild mushrooms and finely riced cauliflower come together in a rich, velvety sauce enhanced with a tangy swirl of Greek yogurt and the savory kick of Parmesan cheese. This dish strikes the perfect balance between indulgence and nourishment, perfect for any meal of the day.
INGREDIENTS
1 medium head Cauliflower (≈400g)
200g Wild Mushrooms
1 small Yellow Onion (≈70g)
2 cloves Garlic
1 tbsp Olive Oil
2 cups Low Sodium Vegetable Broth
1/2 cup Nonfat Greek Yogurt
1 oz Parmesan Cheese
1 tsp Fresh Thyme
Salt and Black Pepper to taste
PREPARATION
Break the cauliflower into florets and pulse in a food processor until it resembles rice. Set aside.
Clean and slice the wild mushrooms. Dice the yellow onion and mince the garlic.
Heat the olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic until fragrant and softened, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-6 minutes.
Stir in the cauliflower rice and fresh thyme, allowing it to warm through for about 2 minutes.
Pour in the vegetable broth gradually, stirring constantly. Simmer until the cauliflower is tender and the mixture thickens slightly, about 8-10 minutes.
Remove the skillet from heat and gently stir in the Greek yogurt and Parmesan cheese until well combined and creamy. Season with salt and black pepper to taste.
Serve immediately, garnishing with a sprinkle of extra Parmesan or thyme if desired.