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

Enjoy a velvety, savory risotto that swaps traditional rice for cauliflower, infusing wild mushrooms, cannellini beans, and a creamy blend of Greek yogurt and Parmesan for a dish that's both comforting and protein-packed. This recipe offers a delicate balance of textures and flavors—earthy mushrooms mingling with tender cauliflower and a subtle tang of yogurt, all lightly sautéed in olive oil and simmered in vegetable broth.

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NUTRITION

347kcal
Protein
33.5g
Fat
10.5g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cauliflower rice (150g)

100g wild mushrooms

1 small yellow onion (50g)

2 garlic cloves

1 cup low-sodium vegetable broth (240ml)

0.5 cup cannellini beans (90g)

0.33 cup low-fat Greek yogurt (80g)

1 oz grated Parmesan cheese (28g)

1 tsp olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Sauté the chopped yellow onion and minced garlic until they become fragrant and translucent.

  • 3

    Add the sliced wild mushrooms to the skillet and cook until they release their liquid and begin to brown.

  • 4

    Stir in the cauliflower rice and gently mix to combine it with the onions and mushrooms.

  • 5

    Pour in the low-sodium vegetable broth and allow the mixture to simmer until the cauliflower softens, about 5-7 minutes.

  • 6

    Add the cannellini beans and stir to incorporate evenly.

  • 7

    Reduce heat to low and fold in the low-fat Greek yogurt, stirring until the risotto reaches a creamy consistency.

  • 8

    Sprinkle in the grated Parmesan cheese, season with salt and pepper to taste, and stir until the cheese melts into the dish.

  • 9

    Serve warm and enjoy your comforting, protein-packed risotto.

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

Enjoy a velvety, savory risotto that swaps traditional rice for cauliflower, infusing wild mushrooms, cannellini beans, and a creamy blend of Greek yogurt and Parmesan for a dish that's both comforting and protein-packed. This recipe offers a delicate balance of textures and flavors—earthy mushrooms mingling with tender cauliflower and a subtle tang of yogurt, all lightly sautéed in olive oil and simmered in vegetable broth.

NUTRITION

347kcal
Protein
33.5g
Fat
10.5g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cauliflower rice (150g)

100g wild mushrooms

1 small yellow onion (50g)

2 garlic cloves

1 cup low-sodium vegetable broth (240ml)

0.5 cup cannellini beans (90g)

0.33 cup low-fat Greek yogurt (80g)

1 oz grated Parmesan cheese (28g)

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Sauté the chopped yellow onion and minced garlic until they become fragrant and translucent.

  • 3

    Add the sliced wild mushrooms to the skillet and cook until they release their liquid and begin to brown.

  • 4

    Stir in the cauliflower rice and gently mix to combine it with the onions and mushrooms.

  • 5

    Pour in the low-sodium vegetable broth and allow the mixture to simmer until the cauliflower softens, about 5-7 minutes.

  • 6

    Add the cannellini beans and stir to incorporate evenly.

  • 7

    Reduce heat to low and fold in the low-fat Greek yogurt, stirring until the risotto reaches a creamy consistency.

  • 8

    Sprinkle in the grated Parmesan cheese, season with salt and pepper to taste, and stir until the cheese melts into the dish.

  • 9

    Serve warm and enjoy your comforting, protein-packed risotto.