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

Savor a luxurious bowl of creamy wild mushroom cauliflower risotto, where tender cauliflower rice mingles with earthy wild mushrooms, a subtle hint of shallot and garlic, and is enriched with a velvety almond milk and Parmesan sauce. Enhanced with cubes of firm tofu for an extra protein boost, this dish offers a satisfying medley of textures and flavors that’s perfect for any meal of the day.

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NUTRITION

492kcal
Protein
36.7g
Fat
32.7g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

200g firm tofu

2 cups cauliflower rice

1 cup wild mushrooms

1 small shallot

2 cloves garlic

1 cup vegetable broth

1/2 cup unsweetened almond milk

1 tbsp olive oil

1/4 cup grated Parmesan cheese

2 sprigs fresh thyme

Salt and pepper to taste

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PREPARATION

  • 1

    Press and cube the tofu and set aside.

  • 2

    In a pan, heat olive oil over medium heat. Sauté the finely chopped shallot and garlic until soft and fragrant.

  • 3

    Add the wild mushrooms to the pan and cook until they begin to release their moisture and become tender.

  • 4

    Stir in the cauliflower rice and cook for a couple of minutes to lightly toast it.

  • 5

    Pour in the vegetable broth and almond milk, and add the fresh thyme. Allow the mixture to simmer, stirring occasionally, until the cauliflower is tender and the liquid reduces, creating a creamy texture.

  • 6

    Gently fold in the cubed tofu and grated Parmesan cheese, warming through until the tofu is heated and the cheese melts into the risotto.

  • 7

    Season with salt and pepper to taste and serve hot.

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

Savor a luxurious bowl of creamy wild mushroom cauliflower risotto, where tender cauliflower rice mingles with earthy wild mushrooms, a subtle hint of shallot and garlic, and is enriched with a velvety almond milk and Parmesan sauce. Enhanced with cubes of firm tofu for an extra protein boost, this dish offers a satisfying medley of textures and flavors that’s perfect for any meal of the day.

NUTRITION

492kcal
Protein
36.7g
Fat
32.7g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

200g firm tofu

2 cups cauliflower rice

1 cup wild mushrooms

1 small shallot

2 cloves garlic

1 cup vegetable broth

1/2 cup unsweetened almond milk

1 tbsp olive oil

1/4 cup grated Parmesan cheese

2 sprigs fresh thyme

Salt and pepper to taste

PREPARATION

  • 1

    Press and cube the tofu and set aside.

  • 2

    In a pan, heat olive oil over medium heat. Sauté the finely chopped shallot and garlic until soft and fragrant.

  • 3

    Add the wild mushrooms to the pan and cook until they begin to release their moisture and become tender.

  • 4

    Stir in the cauliflower rice and cook for a couple of minutes to lightly toast it.

  • 5

    Pour in the vegetable broth and almond milk, and add the fresh thyme. Allow the mixture to simmer, stirring occasionally, until the cauliflower is tender and the liquid reduces, creating a creamy texture.

  • 6

    Gently fold in the cubed tofu and grated Parmesan cheese, warming through until the tofu is heated and the cheese melts into the risotto.

  • 7

    Season with salt and pepper to taste and serve hot.