YOUR SOLIN GENERATED RECIPE
Creamy Wild Mushroom Cauliflower Risotto
Indulge in this savory twist on classic risotto, featuring tender wild mushrooms and finely chopped cauliflower that mimic traditional rice. Enhanced with a hint of garlic and onion sautéed in olive oil, then simmered in a flavorful low-sodium broth and finished with a sprinkle of Parmesan cheese and tender grilled chicken for an extra protein boost.
INGREDIENTS
2 cups cauliflower rice (200g)
150g wild mushrooms
1 cup low-sodium chicken broth
1 tbsp olive oil
1/4 cup grated Parmesan cheese
3 oz grilled chicken breast
1/4 cup chopped onion
2 cloves garlic
PREPARATION
Heat olive oil in a large skillet over medium heat.
Add chopped onion and minced garlic; sauté until softened and fragrant, about 2-3 minutes.
Add wild mushrooms and cook until they release their moisture and start to brown, approximately 5 minutes.
Stir in the cauliflower rice and cook for another 2 minutes to lightly toast it.
Pour in the low-sodium chicken broth, stirring frequently. Allow the mixture to simmer gently until the cauliflower is tender and the flavors meld, about 5-7 minutes.
Fold in the grated Parmesan cheese to create a creamy texture.
Top with sliced grilled chicken breast for extra protein, stirring gently to combine.
Season with salt and pepper to taste, then serve immediately.