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 comforting, creamy risotto that marries the earthy flavors of wild mushrooms with the light texture of cauliflower rice. Creamed with a blend of low-fat cottage cheese and Parmesan, this dish offers a gourmet twist on a classic favorite without the heaviness, delivering a satisfying meal perfect for any time of day.

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NUTRITION

361kcal
Protein
38.9g
Fat
13.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Rice (≈214g)

1.5 cups Wild Mushrooms (≈108g)

0.5 small Onion, diced (≈50g)

1 clove Garlic, minced

1 cup low-sodium Vegetable Broth (≈240g)

0.75 cup Low-Fat Cottage Cheese (≈170g)

0.25 cup Grated Parmesan (≈25g)

1 teaspoon Olive Oil (≈4.5g)

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add the diced onion and sauté until translucent, about 3 minutes.

  • 3

    Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

  • 4

    Add the wild mushrooms and sauté until they release their moisture and begin to brown, about 4-5 minutes.

  • 5

    Mix in the cauliflower rice and stir well to combine with the vegetables.

  • 6

    Pour in the vegetable broth, allowing the mixture to simmer gently. Stir occasionally for about 5 minutes until the cauliflower is tender.

  • 7

    Reduce heat to low and stir in the low-fat cottage cheese and grated Parmesan, blending until the mixture becomes creamy.

  • 8

    Season with salt and pepper to taste (optional) and serve immediately.

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 comforting, creamy risotto that marries the earthy flavors of wild mushrooms with the light texture of cauliflower rice. Creamed with a blend of low-fat cottage cheese and Parmesan, this dish offers a gourmet twist on a classic favorite without the heaviness, delivering a satisfying meal perfect for any time of day.

NUTRITION

361kcal
Protein
38.9g
Fat
13.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Rice (≈214g)

1.5 cups Wild Mushrooms (≈108g)

0.5 small Onion, diced (≈50g)

1 clove Garlic, minced

1 cup low-sodium Vegetable Broth (≈240g)

0.75 cup Low-Fat Cottage Cheese (≈170g)

0.25 cup Grated Parmesan (≈25g)

1 teaspoon Olive Oil (≈4.5g)

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add the diced onion and sauté until translucent, about 3 minutes.

  • 3

    Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

  • 4

    Add the wild mushrooms and sauté until they release their moisture and begin to brown, about 4-5 minutes.

  • 5

    Mix in the cauliflower rice and stir well to combine with the vegetables.

  • 6

    Pour in the vegetable broth, allowing the mixture to simmer gently. Stir occasionally for about 5 minutes until the cauliflower is tender.

  • 7

    Reduce heat to low and stir in the low-fat cottage cheese and grated Parmesan, blending until the mixture becomes creamy.

  • 8

    Season with salt and pepper to taste (optional) and serve immediately.