Creamy Wild Mushroom Brown Rice Risotto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Wild Mushroom Brown Rice Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Wild Mushroom Brown Rice Risotto

Enjoy a luxurious yet wholesome risotto that marries the earthy tones of wild mushrooms with the nutty flavor of brown rice. Creamy nonfat Greek yogurt and a hint of Parmesan lend a velvety finish, while aromatic onions and garlic infuse the dish with warm, inviting aromas. A perfect comfort meal that’s balanced, clean, and satisfying.

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NUTRITION

351kcal
Protein
42g
Fat
7.3g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup dry Brown Rice (~100g)

1.5 cups sliced Wild Mushrooms (~100g)

0.25 medium Yellow Onion, finely chopped (~25g)

1 Garlic Clove, minced

0.5 cup Nonfat Greek Yogurt (~120g)

3 tbsp Grated Parmesan Cheese (~15g)

1 tsp Olive Oil (~4.5g)

2 cups Vegetable Broth (~240g)

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PREPARATION

  • 1

    Rinse the brown rice under cold water and set aside.

  • 2

    In a medium saucepan, warm the vegetable broth over low heat.

  • 3

    Heat olive oil in a large pan over medium heat, then add the finely chopped onion and sauté until softened, about 2-3 minutes.

  • 4

    Add minced garlic and sliced wild mushrooms, cooking until mushrooms are tender and begin to brown, about 4-5 minutes.

  • 5

    Stir in the brown rice and toast for 1-2 minutes to lightly coat with the oil and aromatic vegetables.

  • 6

    Gradually add the warm vegetable broth, about 1/2 cup at a time, stirring frequently until most of the liquid is absorbed before adding more. Continue this process for about 30-35 minutes until the rice is cooked and has a creamy consistency.

  • 7

    Once the rice is tender, remove the pan from heat and stir in the nonfat Greek yogurt and grated Parmesan cheese until well combined.

  • 8

    Season with salt and pepper to taste and serve warm.

Creamy Wild Mushroom Brown Rice Risotto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Wild Mushroom Brown Rice Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Wild Mushroom Brown Rice Risotto

Enjoy a luxurious yet wholesome risotto that marries the earthy tones of wild mushrooms with the nutty flavor of brown rice. Creamy nonfat Greek yogurt and a hint of Parmesan lend a velvety finish, while aromatic onions and garlic infuse the dish with warm, inviting aromas. A perfect comfort meal that’s balanced, clean, and satisfying.

NUTRITION

351kcal
Protein
42g
Fat
7.3g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup dry Brown Rice (~100g)

1.5 cups sliced Wild Mushrooms (~100g)

0.25 medium Yellow Onion, finely chopped (~25g)

1 Garlic Clove, minced

0.5 cup Nonfat Greek Yogurt (~120g)

3 tbsp Grated Parmesan Cheese (~15g)

1 tsp Olive Oil (~4.5g)

2 cups Vegetable Broth (~240g)

PREPARATION

  • 1

    Rinse the brown rice under cold water and set aside.

  • 2

    In a medium saucepan, warm the vegetable broth over low heat.

  • 3

    Heat olive oil in a large pan over medium heat, then add the finely chopped onion and sauté until softened, about 2-3 minutes.

  • 4

    Add minced garlic and sliced wild mushrooms, cooking until mushrooms are tender and begin to brown, about 4-5 minutes.

  • 5

    Stir in the brown rice and toast for 1-2 minutes to lightly coat with the oil and aromatic vegetables.

  • 6

    Gradually add the warm vegetable broth, about 1/2 cup at a time, stirring frequently until most of the liquid is absorbed before adding more. Continue this process for about 30-35 minutes until the rice is cooked and has a creamy consistency.

  • 7

    Once the rice is tender, remove the pan from heat and stir in the nonfat Greek yogurt and grated Parmesan cheese until well combined.

  • 8

    Season with salt and pepper to taste and serve warm.