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 rich and velvety risotto where tender riced cauliflower forms the base for a medley of wild mushrooms and succulent chicken, elevated by a creamy touch of nonfat Greek yogurt and a sprinkle of Parmesan. This dish harmonizes earthy flavors with bright herbs for a satisfying meal that works for any time of the day.

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NUTRITION

354kcal
Protein
47.2g
Fat
10.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1.5 cups Cauliflower (riced)

1 cup Wild Mushrooms

0.5 cup Nonfat Greek Yogurt

2 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1/4 medium Onion

1 Garlic clove

0.5 cup Low Sodium Vegetable Broth

1 tsp Fresh Thyme

1 tsp Fresh Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Dice the chicken breast into small bite-sized pieces. Season lightly with salt and pepper.

  • 2

    Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and garlic until translucent and fragrant.

  • 3

    Add the chicken pieces to the skillet and cook until lightly browned and cooked through, about 4-5 minutes.

  • 4

    Stir in the wild mushrooms and cook until they begin to soften, about 2-3 minutes.

  • 5

    Add the riced cauliflower and vegetable broth to the skillet. Allow the mixture to simmer for about 5-7 minutes until the cauliflower is tender but not mushy.

  • 6

    Lower the heat and stir in the nonfat Greek yogurt and grated Parmesan cheese, mixing until a creamy consistency is achieved.

  • 7

    Finish by adding fresh thyme and parsley. Adjust seasoning with salt and pepper.

  • 8

    Serve warm, enjoying the creamy, earthy blend of flavors.

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 rich and velvety risotto where tender riced cauliflower forms the base for a medley of wild mushrooms and succulent chicken, elevated by a creamy touch of nonfat Greek yogurt and a sprinkle of Parmesan. This dish harmonizes earthy flavors with bright herbs for a satisfying meal that works for any time of the day.

NUTRITION

354kcal
Protein
47.2g
Fat
10.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1.5 cups Cauliflower (riced)

1 cup Wild Mushrooms

0.5 cup Nonfat Greek Yogurt

2 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1/4 medium Onion

1 Garlic clove

0.5 cup Low Sodium Vegetable Broth

1 tsp Fresh Thyme

1 tsp Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Dice the chicken breast into small bite-sized pieces. Season lightly with salt and pepper.

  • 2

    Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and garlic until translucent and fragrant.

  • 3

    Add the chicken pieces to the skillet and cook until lightly browned and cooked through, about 4-5 minutes.

  • 4

    Stir in the wild mushrooms and cook until they begin to soften, about 2-3 minutes.

  • 5

    Add the riced cauliflower and vegetable broth to the skillet. Allow the mixture to simmer for about 5-7 minutes until the cauliflower is tender but not mushy.

  • 6

    Lower the heat and stir in the nonfat Greek yogurt and grated Parmesan cheese, mixing until a creamy consistency is achieved.

  • 7

    Finish by adding fresh thyme and parsley. Adjust seasoning with salt and pepper.

  • 8

    Serve warm, enjoying the creamy, earthy blend of flavors.