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

Enjoy a comforting bowl of creamy cauliflower risotto bursting with the rich umami of wild mushrooms, lightly enhanced with nutritional yeast and tender cubes of tofu. This reimagined risotto features a medley of textures and subtle flavors that make it perfect for any meal of the day.

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NUTRITION

519kcal
Protein
34.8g
Fat
23g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower Rice

100g Wild Mushrooms

40g Yellow Onion, chopped

2 Garlic cloves, minced

1 tbsp Olive Oil

1 cup Vegetable Broth

150g Firm Tofu, cubed

1/2 cup Cannellini Beans

1/4 cup Nutritional Yeast

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the chopped yellow onion and minced garlic, sauté until translucent and fragrant.

  • 3

    Add the wild mushrooms 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 2 minutes to lightly toast it.

  • 5

    Pour in the vegetable broth and allow the mixture to simmer, stirring occasionally.

  • 6

    Add the cubed tofu and cannellini beans, stirring gently to combine, then let it simmer for another 5 minutes until the flavors meld.

  • 7

    Stir in the nutritional yeast and season with salt and pepper to taste.

  • 8

    Once the cauliflower is tender and the mixture is creamy, remove from heat and serve warm.

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

Enjoy a comforting bowl of creamy cauliflower risotto bursting with the rich umami of wild mushrooms, lightly enhanced with nutritional yeast and tender cubes of tofu. This reimagined risotto features a medley of textures and subtle flavors that make it perfect for any meal of the day.

NUTRITION

519kcal
Protein
34.8g
Fat
23g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower Rice

100g Wild Mushrooms

40g Yellow Onion, chopped

2 Garlic cloves, minced

1 tbsp Olive Oil

1 cup Vegetable Broth

150g Firm Tofu, cubed

1/2 cup Cannellini Beans

1/4 cup Nutritional Yeast

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the chopped yellow onion and minced garlic, sauté until translucent and fragrant.

  • 3

    Add the wild mushrooms 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 2 minutes to lightly toast it.

  • 5

    Pour in the vegetable broth and allow the mixture to simmer, stirring occasionally.

  • 6

    Add the cubed tofu and cannellini beans, stirring gently to combine, then let it simmer for another 5 minutes until the flavors meld.

  • 7

    Stir in the nutritional yeast and season with salt and pepper to taste.

  • 8

    Once the cauliflower is tender and the mixture is creamy, remove from heat and serve warm.