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 twist on traditional risotto with this Creamy Wild Mushroom Cauliflower Risotto featuring tender chicken breast, earthy wild mushrooms, and a velvety blend of low-fat cream cheese and Parmesan. Perfectly balanced for a light yet protein-packed meal.

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NUTRITION

500kcal
Protein
49.6g
Fat
24.8g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Cauliflower Rice

1 cup Wild Mushrooms

1 cup Low-Sodium Vegetable Broth

1 small Shallot

2 cloves Garlic

1 tbsp Olive Oil

2 tbsp Parmesan Cheese

1 oz Low-Fat Cream Cheese

3 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat. Add the finely chopped shallot and minced garlic, and sauté until fragrant and translucent.

  • 2

    Add sliced wild mushrooms to the skillet and cook until they begin to soften, about 4-5 minutes. Stir occasionally.

  • 3

    Stir in the chicken breast, cut into bite-sized strips. Cook until the chicken is just browned on all sides.

  • 4

    Add the cauliflower rice to the skillet, stirring to combine with the vegetables and chicken.

  • 5

    Pour in the low-sodium vegetable broth and add fresh thyme. Allow the mixture to simmer gently, stirring occasionally, until the cauliflower is tender and the flavors meld, about 8-10 minutes.

  • 6

    Stir in the low-fat cream cheese and Parmesan cheese until the mixture becomes creamy. Season with salt and pepper to taste.

  • 7

    Serve hot, garnished with an extra sprig of thyme if desired.

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 twist on traditional risotto with this Creamy Wild Mushroom Cauliflower Risotto featuring tender chicken breast, earthy wild mushrooms, and a velvety blend of low-fat cream cheese and Parmesan. Perfectly balanced for a light yet protein-packed meal.

NUTRITION

500kcal
Protein
49.6g
Fat
24.8g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Cauliflower Rice

1 cup Wild Mushrooms

1 cup Low-Sodium Vegetable Broth

1 small Shallot

2 cloves Garlic

1 tbsp Olive Oil

2 tbsp Parmesan Cheese

1 oz Low-Fat Cream Cheese

3 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat. Add the finely chopped shallot and minced garlic, and sauté until fragrant and translucent.

  • 2

    Add sliced wild mushrooms to the skillet and cook until they begin to soften, about 4-5 minutes. Stir occasionally.

  • 3

    Stir in the chicken breast, cut into bite-sized strips. Cook until the chicken is just browned on all sides.

  • 4

    Add the cauliflower rice to the skillet, stirring to combine with the vegetables and chicken.

  • 5

    Pour in the low-sodium vegetable broth and add fresh thyme. Allow the mixture to simmer gently, stirring occasionally, until the cauliflower is tender and the flavors meld, about 8-10 minutes.

  • 6

    Stir in the low-fat cream cheese and Parmesan cheese until the mixture becomes creamy. Season with salt and pepper to taste.

  • 7

    Serve hot, garnished with an extra sprig of thyme if desired.