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 tender cauliflower rice and earthy wild mushrooms, enveloped in a velvety, tangy cream from nonfat Greek yogurt and aged Parmesan. This dish delights with its comforting creaminess, aromatic garlic and shallot base, finished with a touch of olive oil and fresh thyme for an indulgent yet health-conscious meal experience.

Try 7 days free, then $12.99 / mo.

NUTRITION

344kcal
Protein
32.7g
Fat
12.3g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower Rice

100g Wild Mushrooms

1 medium Shallot

2 cloves Garlic

1 tsp Olive Oil

1 cup Low Sodium Vegetable Broth

150g Nonfat Greek Yogurt

30g Parmesan Cheese

2 sprigs Fresh Thyme

Salt & Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat. Finely chop the shallot and garlic, then sauté until fragrant and softened.

  • 2

    Add the sliced wild mushrooms to the skillet, cooking until they begin to soften and release their moisture, about 4-5 minutes.

  • 3

    Stir in the cauliflower rice and fresh thyme sprigs. Sauté for an additional 2 minutes to toast the cauliflower slightly.

  • 4

    Pour in the low sodium vegetable broth and bring the mixture to a simmer. Allow it to cook until the cauliflower is tender, about 5-7 minutes.

  • 5

    Remove the thyme sprigs and lower the heat. Stir in the nonfat Greek yogurt and grated Parmesan cheese to create a creamy consistency. Season with salt and black pepper to taste.

  • 6

    Let the risotto sit on low heat for another 1-2 minutes to merge the flavors, then serve immediately while warm.

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 tender cauliflower rice and earthy wild mushrooms, enveloped in a velvety, tangy cream from nonfat Greek yogurt and aged Parmesan. This dish delights with its comforting creaminess, aromatic garlic and shallot base, finished with a touch of olive oil and fresh thyme for an indulgent yet health-conscious meal experience.

NUTRITION

344kcal
Protein
32.7g
Fat
12.3g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower Rice

100g Wild Mushrooms

1 medium Shallot

2 cloves Garlic

1 tsp Olive Oil

1 cup Low Sodium Vegetable Broth

150g Nonfat Greek Yogurt

30g Parmesan Cheese

2 sprigs Fresh Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat. Finely chop the shallot and garlic, then sauté until fragrant and softened.

  • 2

    Add the sliced wild mushrooms to the skillet, cooking until they begin to soften and release their moisture, about 4-5 minutes.

  • 3

    Stir in the cauliflower rice and fresh thyme sprigs. Sauté for an additional 2 minutes to toast the cauliflower slightly.

  • 4

    Pour in the low sodium vegetable broth and bring the mixture to a simmer. Allow it to cook until the cauliflower is tender, about 5-7 minutes.

  • 5

    Remove the thyme sprigs and lower the heat. Stir in the nonfat Greek yogurt and grated Parmesan cheese to create a creamy consistency. Season with salt and black pepper to taste.

  • 6

    Let the risotto sit on low heat for another 1-2 minutes to merge the flavors, then serve immediately while warm.