YOUR SOLIN GENERATED RECIPE
Creamy Wild Mushroom Cauliflower Risotto
Savor a luscious, creamy risotto that replaces traditional rice with tender cauliflower rice and a medley of wild mushrooms, simmered to perfection in a light vegetable broth and enriched with hearty lentils and a sprinkle of low-fat Parmesan. The dish is finished with a dash of nutritional yeast and olive oil to deliver a satisfying blend of textures and flavors that is both comforting and nutritious.
INGREDIENTS
2 cups riced Cauliflower
1 cup sliced Wild Mushrooms
1 small Onion
2 cloves Garlic
1 cup Low-Sodium Vegetable Broth
3/4 cup Cooked Lentils
1/3 cup Low-Fat Parmesan Cheese
1 teaspoon Olive Oil
2 tablespoons Nutritional Yeast
Salt & Pepper to taste
PREPARATION
Prepare the cauliflower by pulsing it in a food processor until it resembles rice; set aside.
Heat a teaspoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Add minced garlic and sliced wild mushrooms to the skillet, cooking until the mushrooms release their moisture and begin to brown, about 5 minutes.
Mix in the cauliflower rice and stir to combine with the vegetables.
Pour in the vegetable broth and allow the mixture to simmer. Stir occasionally so that the flavors meld and the cauliflower becomes tender, about 5 minutes.
Fold in the cooked lentils and continue to cook for 2-3 minutes until heated through.
Reduce the heat to low and stir in the low-fat Parmesan cheese and nutritional yeast, creating a creamy texture. Season with salt and pepper to taste.
Remove from heat, adjust seasonings if necessary, and serve immediately.