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 luscious, creamy risotto that swaps traditional rice for light cauliflower rice, elevating wild mushrooms and hearty green lentils for a protein-boosted, flavorful dish. This recipe marries earthy mushrooms with a subtle dose of nutritional yeast, all enveloped in a rich vegetable broth and a hint of olive oil for a velvety finish.

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NUTRITION

439kcal
Protein
34g
Fat
7g
Carbs
66.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Rice (approx. 150g)

1.5 cups Wild Mushrooms (approx. 150g)

1 cup Cooked Green Lentils (approx. 198g)

2 tbsp Nutritional Yeast (approx. 16g)

1 cup Low-Sodium Vegetable Broth (240ml)

1 tsp Olive Oil

1 medium Shallot

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat. Add the finely chopped shallot and garlic, sautéing until fragrant and translucent.

  • 2

    Add the wild mushrooms to the skillet and cook until they begin to soften, about 4-5 minutes.

  • 3

    Stir in the cauliflower rice and cook for an additional 2 minutes to meld the flavors.

  • 4

    Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook until the cauliflower is tender, about 5-7 minutes.

  • 5

    Fold in the cooked green lentils and nutritional yeast, stirring continuously to create a creamy consistency.

  • 6

    Season with salt and pepper to taste. Adjust moisture by adding a splash more broth if needed.

  • 7

    Remove from heat and serve warm, enjoying a hearty yet light risotto that meets your nutritional goals.

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 luscious, creamy risotto that swaps traditional rice for light cauliflower rice, elevating wild mushrooms and hearty green lentils for a protein-boosted, flavorful dish. This recipe marries earthy mushrooms with a subtle dose of nutritional yeast, all enveloped in a rich vegetable broth and a hint of olive oil for a velvety finish.

NUTRITION

439kcal
Protein
34g
Fat
7g
Carbs
66.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Rice (approx. 150g)

1.5 cups Wild Mushrooms (approx. 150g)

1 cup Cooked Green Lentils (approx. 198g)

2 tbsp Nutritional Yeast (approx. 16g)

1 cup Low-Sodium Vegetable Broth (240ml)

1 tsp Olive Oil

1 medium Shallot

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat. Add the finely chopped shallot and garlic, sautéing until fragrant and translucent.

  • 2

    Add the wild mushrooms to the skillet and cook until they begin to soften, about 4-5 minutes.

  • 3

    Stir in the cauliflower rice and cook for an additional 2 minutes to meld the flavors.

  • 4

    Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook until the cauliflower is tender, about 5-7 minutes.

  • 5

    Fold in the cooked green lentils and nutritional yeast, stirring continuously to create a creamy consistency.

  • 6

    Season with salt and pepper to taste. Adjust moisture by adding a splash more broth if needed.

  • 7

    Remove from heat and serve warm, enjoying a hearty yet light risotto that meets your nutritional goals.