Creamy Cauliflower Mushroom Risotto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Mushroom Risotto

Experience a velvety, comforting bowl of risotto where tender cauliflower rice and earthy mushrooms mingle with hearty tofu and creamy cannellini beans. This satisfying dish is finished with a touch of low-fat Parmesan and a drizzle of olive oil, creating a balanced, flavorful meal with a smooth, rich texture that's perfect for any time of day.

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NUTRITION

408kcal
Protein
37.1g
Fat
16.2g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice

1 cup Sliced Cremini Mushrooms

200 grams Firm Tofu

1/2 cup Cannellini Beans

1 cup Low-Sodium Vegetable Broth

1/4 cup Chopped Onion

2 cloves Minced Garlic

2 tbsp Low-Fat Parmesan Cheese

1 tsp Olive Oil

Fresh Basil for garnish

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PREPARATION

  • 1

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

  • 2

    Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

  • 3

    Stir in the sliced mushrooms and cook until they start releasing their moisture.

  • 4

    Add the cauliflower rice and gently mix to combine with the vegetables.

  • 5

    Incorporate the cubed firm tofu and cannellini beans into the pan.

  • 6

    Pour in the low-sodium vegetable broth, stirring continuously to allow the flavors to meld and the mixture to warm through.

  • 7

    Let the mixture simmer for about 8-10 minutes until the cauliflower is tender and the consistency is creamy.

  • 8

    Stir in the low-fat Parmesan cheese until it melts and creates a silky texture.

  • 9

    Season with salt and pepper to taste. Garnish with fresh basil before serving.

Creamy Cauliflower Mushroom Risotto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Mushroom Risotto

Experience a velvety, comforting bowl of risotto where tender cauliflower rice and earthy mushrooms mingle with hearty tofu and creamy cannellini beans. This satisfying dish is finished with a touch of low-fat Parmesan and a drizzle of olive oil, creating a balanced, flavorful meal with a smooth, rich texture that's perfect for any time of day.

NUTRITION

408kcal
Protein
37.1g
Fat
16.2g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice

1 cup Sliced Cremini Mushrooms

200 grams Firm Tofu

1/2 cup Cannellini Beans

1 cup Low-Sodium Vegetable Broth

1/4 cup Chopped Onion

2 cloves Minced Garlic

2 tbsp Low-Fat Parmesan Cheese

1 tsp Olive Oil

Fresh Basil for garnish

PREPARATION

  • 1

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

  • 2

    Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

  • 3

    Stir in the sliced mushrooms and cook until they start releasing their moisture.

  • 4

    Add the cauliflower rice and gently mix to combine with the vegetables.

  • 5

    Incorporate the cubed firm tofu and cannellini beans into the pan.

  • 6

    Pour in the low-sodium vegetable broth, stirring continuously to allow the flavors to meld and the mixture to warm through.

  • 7

    Let the mixture simmer for about 8-10 minutes until the cauliflower is tender and the consistency is creamy.

  • 8

    Stir in the low-fat Parmesan cheese until it melts and creates a silky texture.

  • 9

    Season with salt and pepper to taste. Garnish with fresh basil before serving.