YOUR SOLIN GENERATED RECIPE
Creamy Wild Mushroom Cauliflower Risotto
A comforting twist on traditional risotto, this version uses cauliflower rice as a light base combined with an earthy medley of wild mushrooms. Finished with a creamy nonfat Greek yogurt and a hint of Parmesan, this dish offers a satisfying blend of textures and flavors perfect for any meal of the day.
INGREDIENTS
200g Cauliflower
100g Wild Mushrooms
1 cup Nonfat Greek Yogurt (245g)
1 tbsp Parmesan Cheese
1 small Yellow Onion
2 cloves Garlic
1 cup Vegetable Broth
1/2 tbsp Olive Oil
1 tsp Fresh Thyme
PREPARATION
Break the cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency.
Clean and slice the wild mushrooms. Dice the yellow onion and mince the garlic.
In a large skillet, heat the olive oil over medium heat. Sauté the diced onion and garlic until softened, about 2-3 minutes.
Add the sliced mushrooms and fresh thyme, and cook until the mushrooms are tender and lightly browned, about 5 minutes.
Stir in the cauliflower rice and pour in the vegetable broth. Let it simmer for 6-8 minutes, stirring occasionally, until the cauliflower is tender.
Remove the skillet from heat and stir in the nonfat Greek yogurt and Parmesan cheese until the risotto is creamy. Season with salt and pepper to taste.
Serve warm and enjoy your creamy wild mushroom cauliflower risotto.