YOUR SOLIN GENERATED RECIPE
Creamy Wild Mushroom Cauliflower Risotto
Savor a luxurious yet light risotto featuring tender cauliflower rice, wild mushrooms, and a velvety nonfat Greek yogurt cream sauce accented with Parmesan. A drizzle of olive oil and a handful of sweet green peas elevate the dish into a hearty, satisfying meal.
INGREDIENTS
200g Cauliflower Rice
150g Wild Mushrooms (Mixed Crimini & Shiitake)
50g Shallot
1 clove Garlic
300ml Low-Sodium Vegetable Broth
150g Nonfat Greek Yogurt
15g Grated Parmesan Cheese
1 tbsp Olive Oil
50g Green Peas
Salt and Black Pepper
PREPARATION
Heat olive oil in a large skillet over medium heat.
Add finely chopped shallot and minced garlic, and sauté until fragrant and softened.
Add the sliced wild mushrooms and cook until they start to release their moisture and become tender, about 5-7 minutes.
Stir in the cauliflower rice and cook for another 2 minutes to lightly toast it.
Pour in the low-sodium vegetable broth and let the mixture simmer, stirring occasionally, until most of the liquid is absorbed, about 10 minutes.
Reduce the heat to low and stir in the nonfat Greek yogurt and grated Parmesan cheese until the risotto becomes creamy.
Fold in the green peas and season with salt and black pepper to taste.
Allow the risotto to heat through for another minute before serving.