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

Indulge in a creamy, earthy risotto that marries caramelized mushrooms, tender cauliflower rice, and a touch of tangy Greek yogurt, elevated with a savory tempeh boost. Each bite offers the comforting creaminess of a classic risotto while staying light and balanced, perfectly suited for a nourishing dinner.

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NUTRITION

404kcal
Protein
35.6g
Fat
15.6g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cauliflower rice

1 cup wild mixed mushrooms

1 cup button mushrooms

1 small shallot

1 clove garlic

1 cup low-sodium vegetable broth

1 tsp olive oil

3 oz tempeh

1/2 cup low-fat Greek yogurt

1 tbsp Parmesan cheese

1 tbsp fresh parsley

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped shallot and garlic, cooking until fragrant and soft.

  • 2

    Add the sliced wild mixed mushrooms and button mushrooms to the pan. Sauté until they release their moisture and become lightly golden.

  • 3

    Stir in the cauliflower rice and cook for about 2 minutes, allowing it to warm through and start absorbing the flavors.

  • 4

    Pour in the low-sodium vegetable broth gradually, stirring continuously. Let the mixture simmer until the cauliflower is tender, about 5-7 minutes.

  • 5

    While the risotto simmers, dice the tempeh into small cubes and pan-sear in a separate non-stick skillet until lightly browned on all sides.

  • 6

    Once the cauliflower is tender, fold in the seared tempeh. Stir in the low-fat Greek yogurt and Parmesan cheese, creating a creamy consistency.

  • 7

    Season with salt and pepper to taste, and finish with a sprinkle of fresh parsley for garnish.

  • 8

    Serve immediately, savoring the delightful balance of earthy mushrooms, creamy texture, and a protein-packed boost.

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

Indulge in a creamy, earthy risotto that marries caramelized mushrooms, tender cauliflower rice, and a touch of tangy Greek yogurt, elevated with a savory tempeh boost. Each bite offers the comforting creaminess of a classic risotto while staying light and balanced, perfectly suited for a nourishing dinner.

NUTRITION

404kcal
Protein
35.6g
Fat
15.6g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cauliflower rice

1 cup wild mixed mushrooms

1 cup button mushrooms

1 small shallot

1 clove garlic

1 cup low-sodium vegetable broth

1 tsp olive oil

3 oz tempeh

1/2 cup low-fat Greek yogurt

1 tbsp Parmesan cheese

1 tbsp fresh parsley

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped shallot and garlic, cooking until fragrant and soft.

  • 2

    Add the sliced wild mixed mushrooms and button mushrooms to the pan. Sauté until they release their moisture and become lightly golden.

  • 3

    Stir in the cauliflower rice and cook for about 2 minutes, allowing it to warm through and start absorbing the flavors.

  • 4

    Pour in the low-sodium vegetable broth gradually, stirring continuously. Let the mixture simmer until the cauliflower is tender, about 5-7 minutes.

  • 5

    While the risotto simmers, dice the tempeh into small cubes and pan-sear in a separate non-stick skillet until lightly browned on all sides.

  • 6

    Once the cauliflower is tender, fold in the seared tempeh. Stir in the low-fat Greek yogurt and Parmesan cheese, creating a creamy consistency.

  • 7

    Season with salt and pepper to taste, and finish with a sprinkle of fresh parsley for garnish.

  • 8

    Serve immediately, savoring the delightful balance of earthy mushrooms, creamy texture, and a protein-packed boost.