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

A comforting, earthy risotto featuring tender cauliflower rice melded with wild mushrooms and savory tempeh, buoyed by creamy nutritional yeast and gentle cannellini beans for a protein boost. This dish delivers a delicate balance of flavors and textures, perfect for a wholesome meal any time of day.

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NUTRITION

479kcal
Protein
41.5g
Fat
16.7g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Rice (214g)

1 cup Wild Mushrooms (70g)

100g Tempeh

0.5 cup Cannellini Beans (120g)

2 tbsp Nutritional Yeast (16g)

1 cup Vegetable Broth (240g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat.

  • 2

    Crumble the tempeh into the skillet and sauté until it turns lightly golden, about 5 minutes.

  • 3

    Add the wild mushrooms to the skillet and cook until they begin to soften, stirring occasionally.

  • 4

    Stir in the cauliflower rice and cannellini beans, then pour in the vegetable broth.

  • 5

    Simmer the mixture over medium-low heat, stirring regularly, until the cauliflower is tender and the liquid has mostly absorbed, about 8-10 minutes.

  • 6

    Mix in the nutritional yeast to achieve a creamy consistency, and season with salt and pepper to taste.

  • 7

    Fold the sautéed tempeh into the risotto, warm through for an additional minute, and serve 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

A comforting, earthy risotto featuring tender cauliflower rice melded with wild mushrooms and savory tempeh, buoyed by creamy nutritional yeast and gentle cannellini beans for a protein boost. This dish delivers a delicate balance of flavors and textures, perfect for a wholesome meal any time of day.

NUTRITION

479kcal
Protein
41.5g
Fat
16.7g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Rice (214g)

1 cup Wild Mushrooms (70g)

100g Tempeh

0.5 cup Cannellini Beans (120g)

2 tbsp Nutritional Yeast (16g)

1 cup Vegetable Broth (240g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat.

  • 2

    Crumble the tempeh into the skillet and sauté until it turns lightly golden, about 5 minutes.

  • 3

    Add the wild mushrooms to the skillet and cook until they begin to soften, stirring occasionally.

  • 4

    Stir in the cauliflower rice and cannellini beans, then pour in the vegetable broth.

  • 5

    Simmer the mixture over medium-low heat, stirring regularly, until the cauliflower is tender and the liquid has mostly absorbed, about 8-10 minutes.

  • 6

    Mix in the nutritional yeast to achieve a creamy consistency, and season with salt and pepper to taste.

  • 7

    Fold the sautéed tempeh into the risotto, warm through for an additional minute, and serve immediately.