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 silky, savory risotto where tender cauliflower rice meets earthy wild mushrooms. Accented by a splash of white wine, velvety nutritional yeast and hearty cannellini beans with a boost of protein from firm tofu, this dish is finished with aromatic thyme and a drizzle of golden olive oil. Enjoy a comforting bowl that's as nutritious as it is delicious.

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NUTRITION

574kcal
Protein
36.8g
Fat
21.2g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

3 cups Cauliflower Rice (300g)

200g Wild Mushrooms

1 small Onion (70g)

2 cloves Garlic

1 tbsp Olive Oil

1 cup Vegetable Broth

1/4 cup White Wine

2 tbsp Nutritional Yeast

1/2 cup Cannellini Beans (125g)

100g Firm Tofu

3 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large pan over medium heat and add the chopped onion. Sauté until translucent.

  • 2

    Add minced garlic and sliced wild mushrooms, cooking until the mushrooms begin to soften and release their moisture.

  • 3

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

  • 4

    Pour in the white wine and allow it to reduce slightly, then add the vegetable broth gradually while stirring continuously.

  • 5

    Mix in the cannellini beans and gently crumble the firm tofu into the pan, stirring to combine all ingredients.

  • 6

    Sprinkle in the nutritional yeast and add fresh thyme, continuing to stir until the risotto reaches a creamy consistency.

  • 7

    Season with salt and pepper to taste, remove from heat and let the flavors meld for a minute before serving.

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 silky, savory risotto where tender cauliflower rice meets earthy wild mushrooms. Accented by a splash of white wine, velvety nutritional yeast and hearty cannellini beans with a boost of protein from firm tofu, this dish is finished with aromatic thyme and a drizzle of golden olive oil. Enjoy a comforting bowl that's as nutritious as it is delicious.

NUTRITION

574kcal
Protein
36.8g
Fat
21.2g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

3 cups Cauliflower Rice (300g)

200g Wild Mushrooms

1 small Onion (70g)

2 cloves Garlic

1 tbsp Olive Oil

1 cup Vegetable Broth

1/4 cup White Wine

2 tbsp Nutritional Yeast

1/2 cup Cannellini Beans (125g)

100g Firm Tofu

3 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large pan over medium heat and add the chopped onion. Sauté until translucent.

  • 2

    Add minced garlic and sliced wild mushrooms, cooking until the mushrooms begin to soften and release their moisture.

  • 3

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

  • 4

    Pour in the white wine and allow it to reduce slightly, then add the vegetable broth gradually while stirring continuously.

  • 5

    Mix in the cannellini beans and gently crumble the firm tofu into the pan, stirring to combine all ingredients.

  • 6

    Sprinkle in the nutritional yeast and add fresh thyme, continuing to stir until the risotto reaches a creamy consistency.

  • 7

    Season with salt and pepper to taste, remove from heat and let the flavors meld for a minute before serving.