YOUR SOLIN GENERATED RECIPE
Creamy Wild Mushroom Cauliflower Risotto
Enjoy a decadent twist on classic risotto with tender wild mushrooms and cauliflower rice. This dish features succulent seared chicken for a protein punch, all brought together with a creamy, savory finish from nutritional yeast and a splash of olive oil. Rich in flavor yet light in calories, it's perfect for a satisfying dinner that won't derail your nutritional goals.
INGREDIENTS
3 oz Chicken Breast
1 cup Cauliflower Rice
1 cup Wild Mushrooms (Assorted)
1/4 cup Diced Onion
1 clove Garlic, minced
1 cup Low Sodium Vegetable Broth
2 tbsp Nutritional Yeast
2 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Season the chicken breast with a pinch of salt and pepper, then sear in 1 tsp of olive oil in a skillet over medium-high heat until fully cooked and golden on the outside. Remove from the skillet, let rest, and then slice into bite-sized pieces.
In the same skillet, add the remaining olive oil and sauté the diced onion until translucent. Add the minced garlic and cook briefly until fragrant.
Add the wild mushrooms to the skillet and cook until they begin to soften and release their moisture, about 3-4 minutes.
Mix in the cauliflower rice and stir well. Pour in the vegetable broth gradually, allowing the rice to absorb the liquid slowly while stirring frequently.
Once the cauliflower rice is tender and has absorbed most of the broth, stir in the nutritional yeast to create a creamy texture. Adjust seasoning with salt and pepper as needed.
Fold in the sliced chicken breast and allow everything to warm together for another minute. Serve immediately, enjoying a hearty, protein-rich, and creamy risotto.