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

Savor a luxurious, creamy risotto that’s light yet fulfilling. Earthy wild mushrooms mingle with tender cauliflower rice, enriched by a hint of garlic, a splash of skim milk, and a touch of parmesan. Balanced with chickpeas for added protein, this dish is both comforting and nutritious, perfect for a mindful dinner.

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NUTRITION

554kcal
Protein
38.1g
Fat
13.1g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

8 ounces Wild Mushrooms (226g)

1 small Onion (70g)

2 cloves Garlic (6g)

0.5 tablespoon Olive Oil (7g)

2 cups Low-Sodium Vegetable Broth (480g)

0.33 cup Skim Milk (80g)

2 tablespoons grated Parmesan Cheese (12g)

0.5 cup Cannellini Chickpeas (82g)

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PREPARATION

  • 1

    Break the cauliflower into florets and pulse in a food processor until it resembles rice. Set aside.

  • 2

    Clean and slice the wild mushrooms. Finely dice the onion and mince the garlic.

  • 3

    Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.

  • 4

    Add the sliced mushrooms to the pan. Cook until they release their moisture and begin to brown, approximately 5-6 minutes.

  • 5

    Stir in the cauliflower rice and the chickpeas. Cook for another 2 minutes to combine the flavors.

  • 6

    Pour in the vegetable broth gradually, stirring frequently. Allow the mixture to simmer so the cauliflower absorbs the broth, about 8-10 minutes.

  • 7

    Once the cauliflower is tender and the dish has a creamy consistency, mix in the skim milk and grated parmesan cheese. Stir well until the cheese melts.

  • 8

    Season with salt and pepper as desired. Serve hot and enjoy your nutrient-rich risotto.

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

Savor a luxurious, creamy risotto that’s light yet fulfilling. Earthy wild mushrooms mingle with tender cauliflower rice, enriched by a hint of garlic, a splash of skim milk, and a touch of parmesan. Balanced with chickpeas for added protein, this dish is both comforting and nutritious, perfect for a mindful dinner.

NUTRITION

554kcal
Protein
38.1g
Fat
13.1g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

8 ounces Wild Mushrooms (226g)

1 small Onion (70g)

2 cloves Garlic (6g)

0.5 tablespoon Olive Oil (7g)

2 cups Low-Sodium Vegetable Broth (480g)

0.33 cup Skim Milk (80g)

2 tablespoons grated Parmesan Cheese (12g)

0.5 cup Cannellini Chickpeas (82g)

PREPARATION

  • 1

    Break the cauliflower into florets and pulse in a food processor until it resembles rice. Set aside.

  • 2

    Clean and slice the wild mushrooms. Finely dice the onion and mince the garlic.

  • 3

    Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.

  • 4

    Add the sliced mushrooms to the pan. Cook until they release their moisture and begin to brown, approximately 5-6 minutes.

  • 5

    Stir in the cauliflower rice and the chickpeas. Cook for another 2 minutes to combine the flavors.

  • 6

    Pour in the vegetable broth gradually, stirring frequently. Allow the mixture to simmer so the cauliflower absorbs the broth, about 8-10 minutes.

  • 7

    Once the cauliflower is tender and the dish has a creamy consistency, mix in the skim milk and grated parmesan cheese. Stir well until the cheese melts.

  • 8

    Season with salt and pepper as desired. Serve hot and enjoy your nutrient-rich risotto.