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 twist on classic risotto that swaps Arborio rice for nutrient-packed cauliflower rice, accentuated by the earthy flavors of wild mushrooms and a creamy finish from low‐fat ricotta. This dish is both satisfying and light, perfect for a comforting meal at any time of day.

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NUTRITION

446kcal
Protein
36g
Fat
11.5g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower Rice

150g Wild Mushrooms

1 small Onion (70g)

2 cloves Garlic

1 tsp Olive Oil

1 cup Low-Sodium Vegetable Broth

2 tbsp Nutritional Yeast

3/4 cup Cannellini Beans

1/4 cup Low-Fat Ricotta

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PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat. Add finely chopped onion and garlic, sautéing until softened and fragrant.

  • 2

    Add sliced wild mushrooms to the skillet and cook for about 3-4 minutes until they start to release their moisture.

  • 3

    Stir in the cauliflower rice and cook for an additional 2 minutes, allowing it to warm through.

  • 4

    Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally, until the liquid is mostly absorbed.

  • 5

    Mix in the nutritional yeast and low-fat ricotta, stirring well to combine. Allow the dish to heat through for another minute until it becomes creamy and well incorporated.

  • 6

    Taste and adjust seasoning if necessary, then 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 luscious twist on classic risotto that swaps Arborio rice for nutrient-packed cauliflower rice, accentuated by the earthy flavors of wild mushrooms and a creamy finish from low‐fat ricotta. This dish is both satisfying and light, perfect for a comforting meal at any time of day.

NUTRITION

446kcal
Protein
36g
Fat
11.5g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower Rice

150g Wild Mushrooms

1 small Onion (70g)

2 cloves Garlic

1 tsp Olive Oil

1 cup Low-Sodium Vegetable Broth

2 tbsp Nutritional Yeast

3/4 cup Cannellini Beans

1/4 cup Low-Fat Ricotta

PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat. Add finely chopped onion and garlic, sautéing until softened and fragrant.

  • 2

    Add sliced wild mushrooms to the skillet and cook for about 3-4 minutes until they start to release their moisture.

  • 3

    Stir in the cauliflower rice and cook for an additional 2 minutes, allowing it to warm through.

  • 4

    Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally, until the liquid is mostly absorbed.

  • 5

    Mix in the nutritional yeast and low-fat ricotta, stirring well to combine. Allow the dish to heat through for another minute until it becomes creamy and well incorporated.

  • 6

    Taste and adjust seasoning if necessary, then serve warm.