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

A velvety, savory risotto crafted with tender cauliflower rice and a medley of wild mushrooms, enriched with the creaminess of Greek yogurt and a hint of Parmesan. This comforting dish provides a balanced bite perfect for a satisfying dinner.

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NUTRITION

403kcal
Protein
32.1g
Fat
12.5g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower Rice

100g Wild Mushrooms

1/4 medium Yellow Onion (25g)

1 clove Garlic

1/2 cup Cooked Green Lentils

1 cup Low-Sodium Vegetable Broth

1 tsp Olive Oil

1/3 cup Grated Parmesan Cheese

1/4 cup Nonfat Greek Yogurt

2 sprigs Fresh Thyme

Salt & Pepper to taste

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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 translucent and fragrant.

  • 3

    Add the sliced wild mushrooms and fresh thyme sprigs, cooking until the mushrooms are tender and begin to brown.

  • 4

    Stir in the cauliflower rice and cook for 3-4 minutes until slightly softened.

  • 5

    Pour in the vegetable broth and add the cooked lentils, allowing the mixture to simmer. Stir occasionally as the cauliflower softens and the flavors meld, about 6-8 minutes.

  • 6

    Remove the thyme sprigs. Stir in the grated Parmesan cheese and fold in the nonfat Greek yogurt to achieve a creamy consistency.

  • 7

    Season with salt and pepper to taste, and serve immediately.

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

A velvety, savory risotto crafted with tender cauliflower rice and a medley of wild mushrooms, enriched with the creaminess of Greek yogurt and a hint of Parmesan. This comforting dish provides a balanced bite perfect for a satisfying dinner.

NUTRITION

403kcal
Protein
32.1g
Fat
12.5g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower Rice

100g Wild Mushrooms

1/4 medium Yellow Onion (25g)

1 clove Garlic

1/2 cup Cooked Green Lentils

1 cup Low-Sodium Vegetable Broth

1 tsp Olive Oil

1/3 cup Grated Parmesan Cheese

1/4 cup Nonfat Greek Yogurt

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Sauté the diced onion and minced garlic until translucent and fragrant.

  • 3

    Add the sliced wild mushrooms and fresh thyme sprigs, cooking until the mushrooms are tender and begin to brown.

  • 4

    Stir in the cauliflower rice and cook for 3-4 minutes until slightly softened.

  • 5

    Pour in the vegetable broth and add the cooked lentils, allowing the mixture to simmer. Stir occasionally as the cauliflower softens and the flavors meld, about 6-8 minutes.

  • 6

    Remove the thyme sprigs. Stir in the grated Parmesan cheese and fold in the nonfat Greek yogurt to achieve a creamy consistency.

  • 7

    Season with salt and pepper to taste, and serve immediately.