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 sumptuous creamy wild mushroom cauliflower risotto accentuated with savory thyme and enriched with protein-packed tempeh cubes. This dish boasts a delicate balance of lightly sautéed wild mushrooms, tender cauliflower rice, and a subtle nutty finish from nutritional yeast, all enveloped in a luxuriously creamy almond milk base.

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NUTRITION

526kcal
Protein
45.9g
Fat
20.6g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower Rice

150g Wild Mushrooms

150g Tempeh

1 cup Low Sodium Vegetable Broth

1 small Shallot

2 cloves Garlic

1/4 cup Unsweetened Almond Milk (Light)

2 Tbsp Nutritional Yeast

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a pan over medium heat and add the finely chopped shallot and minced garlic. Sauté until fragrant and translucent.

  • 2

    Add the cubed tempeh to the pan and let it brown slightly on all sides.

  • 3

    Incorporate the wild mushrooms and cook until they begin to soften and release their moisture.

  • 4

    Stir in the cauliflower rice, mixing well with the other ingredients.

  • 5

    Pour in the low sodium vegetable broth and unsweetened almond milk, allowing the mixture to come to a gentle simmer.

  • 6

    Season with salt, pepper, and dried thyme. Let the risotto simmer for about 8-10 minutes, stirring occasionally until the liquid is mostly absorbed and the cauliflower is tender.

  • 7

    Stir in the nutritional yeast for a creamy, cheesy finish. Adjust seasoning if needed and serve warm.

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 sumptuous creamy wild mushroom cauliflower risotto accentuated with savory thyme and enriched with protein-packed tempeh cubes. This dish boasts a delicate balance of lightly sautéed wild mushrooms, tender cauliflower rice, and a subtle nutty finish from nutritional yeast, all enveloped in a luxuriously creamy almond milk base.

NUTRITION

526kcal
Protein
45.9g
Fat
20.6g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower Rice

150g Wild Mushrooms

150g Tempeh

1 cup Low Sodium Vegetable Broth

1 small Shallot

2 cloves Garlic

1/4 cup Unsweetened Almond Milk (Light)

2 Tbsp Nutritional Yeast

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a pan over medium heat and add the finely chopped shallot and minced garlic. Sauté until fragrant and translucent.

  • 2

    Add the cubed tempeh to the pan and let it brown slightly on all sides.

  • 3

    Incorporate the wild mushrooms and cook until they begin to soften and release their moisture.

  • 4

    Stir in the cauliflower rice, mixing well with the other ingredients.

  • 5

    Pour in the low sodium vegetable broth and unsweetened almond milk, allowing the mixture to come to a gentle simmer.

  • 6

    Season with salt, pepper, and dried thyme. Let the risotto simmer for about 8-10 minutes, stirring occasionally until the liquid is mostly absorbed and the cauliflower is tender.

  • 7

    Stir in the nutritional yeast for a creamy, cheesy finish. Adjust seasoning if needed and serve warm.