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 the luxurious texture and earthy flavors of this creamy wild mushroom cauliflower risotto. This dish marries the delicate crunch of cauliflower rice with the savory umami of wild mushrooms, enhanced by a velvety blend of low-fat cottage cheese and a hint of Parmesan. Tender shrimp are added for a protein boost, making it a satisfying meal that feels indulgent yet clean.

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NUTRITION

434kcal
Protein
45.2g
Fat
21g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked Shrimp

1 cup Cauliflower Rice

100 g Mixed Wild Mushrooms

1/2 cup Low-Fat Cottage Cheese

1/8 cup grated Parmesan Cheese

1 tbsp Olive Oil

1/4 medium Onion

2 cloves Garlic

1/2 cup Vegetable Broth

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PREPARATION

  • 1

    Heat olive oil in a non-stick pan over medium heat.

  • 2

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

  • 3

    Stir in the wild mushrooms and cook until they release their moisture and start to brown.

  • 4

    Mix in the cauliflower rice, stirring well to combine with the mushrooms and onions, cooking for about 3-4 minutes.

  • 5

    Pour in the vegetable broth and allow the mixture to simmer until the cauliflower is tender and has absorbed the broth, about 5 minutes.

  • 6

    Stir in the low-fat cottage cheese to create a creamy consistency, and then fold in the grated Parmesan cheese.

  • 7

    Gently add the cooked shrimp into the risotto, heating through for an additional 1-2 minutes.

  • 8

    Season with salt and pepper to taste, and serve 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

Enjoy the luxurious texture and earthy flavors of this creamy wild mushroom cauliflower risotto. This dish marries the delicate crunch of cauliflower rice with the savory umami of wild mushrooms, enhanced by a velvety blend of low-fat cottage cheese and a hint of Parmesan. Tender shrimp are added for a protein boost, making it a satisfying meal that feels indulgent yet clean.

NUTRITION

434kcal
Protein
45.2g
Fat
21g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked Shrimp

1 cup Cauliflower Rice

100 g Mixed Wild Mushrooms

1/2 cup Low-Fat Cottage Cheese

1/8 cup grated Parmesan Cheese

1 tbsp Olive Oil

1/4 medium Onion

2 cloves Garlic

1/2 cup Vegetable Broth

PREPARATION

  • 1

    Heat olive oil in a non-stick pan over medium heat.

  • 2

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

  • 3

    Stir in the wild mushrooms and cook until they release their moisture and start to brown.

  • 4

    Mix in the cauliflower rice, stirring well to combine with the mushrooms and onions, cooking for about 3-4 minutes.

  • 5

    Pour in the vegetable broth and allow the mixture to simmer until the cauliflower is tender and has absorbed the broth, about 5 minutes.

  • 6

    Stir in the low-fat cottage cheese to create a creamy consistency, and then fold in the grated Parmesan cheese.

  • 7

    Gently add the cooked shrimp into the risotto, heating through for an additional 1-2 minutes.

  • 8

    Season with salt and pepper to taste, and serve warm.