Creamy Cauliflower Mushroom Risotto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Mushroom Risotto

Savor a velvety, comforting risotto featuring tender cauliflower 'rice' and earthy cremini mushrooms, accented by savory tofu, sweet green peas, and a creamy blend of cottage cheese and Parmesan. This delicious dish balances hearty protein with a light, dreamy texture and aromatic herbs for a gourmet, feel‐good meal.

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NUTRITION

539kcal
Protein
47.5g
Fat
21.1g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

250g Cauliflower Florets

150g Cremini Mushrooms

200g Firm Tofu

0.5 cup Green Peas (≈80g)

0.5 cup Low-Fat Cottage Cheese

2 tbsp Grated Parmesan Cheese

0.5 tbsp Olive Oil

1 small Onion, diced

2 cloves Garlic, minced

1.5 cups Low-Sodium Vegetable Broth

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Sauté the diced onion and minced garlic until they become translucent and aromatic.

  • 3

    Add the sliced cremini mushrooms and cubed firm tofu; sauté until the mushrooms soften and the tofu gets a slight golden color.

  • 4

    Stir in the cauliflower florets and green peas, allowing them to warm up for 2-3 minutes.

  • 5

    Pour in the vegetable broth gradually while stirring, letting the mixture simmer so the cauliflower softens into a rice-like texture.

  • 6

    Once the cauliflower is tender and the broth has mostly evaporated, stir in the low-fat cottage cheese and grated Parmesan for creaminess.

  • 7

    Season with salt and pepper to taste, and allow the risotto to heat through until all flavors meld together.

  • 8

    Serve hot, enjoying a delicious, protein-packed creamy cauliflower mushroom risotto.

Creamy Cauliflower Mushroom Risotto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Mushroom Risotto

Savor a velvety, comforting risotto featuring tender cauliflower 'rice' and earthy cremini mushrooms, accented by savory tofu, sweet green peas, and a creamy blend of cottage cheese and Parmesan. This delicious dish balances hearty protein with a light, dreamy texture and aromatic herbs for a gourmet, feel‐good meal.

NUTRITION

539kcal
Protein
47.5g
Fat
21.1g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

250g Cauliflower Florets

150g Cremini Mushrooms

200g Firm Tofu

0.5 cup Green Peas (≈80g)

0.5 cup Low-Fat Cottage Cheese

2 tbsp Grated Parmesan Cheese

0.5 tbsp Olive Oil

1 small Onion, diced

2 cloves Garlic, minced

1.5 cups Low-Sodium Vegetable Broth

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Sauté the diced onion and minced garlic until they become translucent and aromatic.

  • 3

    Add the sliced cremini mushrooms and cubed firm tofu; sauté until the mushrooms soften and the tofu gets a slight golden color.

  • 4

    Stir in the cauliflower florets and green peas, allowing them to warm up for 2-3 minutes.

  • 5

    Pour in the vegetable broth gradually while stirring, letting the mixture simmer so the cauliflower softens into a rice-like texture.

  • 6

    Once the cauliflower is tender and the broth has mostly evaporated, stir in the low-fat cottage cheese and grated Parmesan for creaminess.

  • 7

    Season with salt and pepper to taste, and allow the risotto to heat through until all flavors meld together.

  • 8

    Serve hot, enjoying a delicious, protein-packed creamy cauliflower mushroom risotto.