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 twist on traditional risotto featuring tender cauliflower rice, a medley of wild mushrooms, and a creamy finish from Greek yogurt and a hint of Parmesan. This dish offers a unique blend of textures and earthy flavors perfect for a comforting meal any time of day.

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NUTRITION

356kcal
Protein
33.7g
Fat
6.8g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (107g)

1 cup Wild Mushrooms (70g)

1 medium Shallot (30g)

2 cloves Garlic (6g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 cup Low Sodium Vegetable Broth (240g)

1/2 cup Cannellini Beans (90g, rinsed)

3/4 cup Nonfat Greek Yogurt (170g)

1 tbsp Grated Parmesan Cheese (5g)

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PREPARATION

  • 1

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

  • 2

    Sauté the finely chopped shallot and minced garlic until translucent and fragrant.

  • 3

    Add the wild mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5 minutes.

  • 4

    Stir in the cauliflower rice and cook for an additional 3 minutes to soften slightly.

  • 5

    Pour in the vegetable broth and bring to a light simmer. Allow the mixture to cook for 5-7 minutes until most of the broth is absorbed.

  • 6

    Fold in the cannellini beans and let the mixture heat through for 2 minutes.

  • 7

    Remove the skillet from heat and stir in the Greek yogurt and Parmesan cheese to create a creamy consistency. Adjust seasoning if needed.

  • 8

    Plate the creamy risotto and enjoy 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

Savor a luxurious twist on traditional risotto featuring tender cauliflower rice, a medley of wild mushrooms, and a creamy finish from Greek yogurt and a hint of Parmesan. This dish offers a unique blend of textures and earthy flavors perfect for a comforting meal any time of day.

NUTRITION

356kcal
Protein
33.7g
Fat
6.8g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (107g)

1 cup Wild Mushrooms (70g)

1 medium Shallot (30g)

2 cloves Garlic (6g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 cup Low Sodium Vegetable Broth (240g)

1/2 cup Cannellini Beans (90g, rinsed)

3/4 cup Nonfat Greek Yogurt (170g)

1 tbsp Grated Parmesan Cheese (5g)

PREPARATION

  • 1

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

  • 2

    Sauté the finely chopped shallot and minced garlic until translucent and fragrant.

  • 3

    Add the wild mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5 minutes.

  • 4

    Stir in the cauliflower rice and cook for an additional 3 minutes to soften slightly.

  • 5

    Pour in the vegetable broth and bring to a light simmer. Allow the mixture to cook for 5-7 minutes until most of the broth is absorbed.

  • 6

    Fold in the cannellini beans and let the mixture heat through for 2 minutes.

  • 7

    Remove the skillet from heat and stir in the Greek yogurt and Parmesan cheese to create a creamy consistency. Adjust seasoning if needed.

  • 8

    Plate the creamy risotto and enjoy immediately.