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 delectable twist on classic risotto with a creamy blend of cauliflower rice and wild mushrooms, accented by aromatic garlic and thyme. This dish is elevated with tender chicken breast and a sprinkle of Parmesan, creating a comforting, balanced meal perfect for any time of day.

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NUTRITION

401kcal
Protein
46.8g
Fat
14g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

200g Cauliflower Rice

100g Wild Mushrooms (Cremini & Shiitake blend)

50g Yellow Onion

1 clove Garlic

1 cup Low-Sodium Vegetable Broth

20g Parmesan Cheese

1 tsp Olive Oil

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Sauté diced yellow onion and minced garlic until softened and translucent.

  • 3

    Add the sliced wild mushrooms and fresh thyme sprigs, cooking until the mushrooms are tender and any moisture has evaporated.

  • 4

    If using chicken, add small cubes of pre-cooked chicken breast to the skillet and warm them through.

  • 5

    Stir in the cauliflower rice and pour in the vegetable broth. Let the mixture simmer, stirring occasionally, until the cauliflower is tender and has absorbed most of the liquid, about 8-10 minutes.

  • 6

    Once the risotto reaches a creamy consistency, remove the thyme sprigs, season with salt and pepper, and fold in the grated Parmesan cheese.

  • 7

    Serve warm, enjoying a light yet comforting dish that marries earthy mushroom flavors with a protein boost from chicken.

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 delectable twist on classic risotto with a creamy blend of cauliflower rice and wild mushrooms, accented by aromatic garlic and thyme. This dish is elevated with tender chicken breast and a sprinkle of Parmesan, creating a comforting, balanced meal perfect for any time of day.

NUTRITION

401kcal
Protein
46.8g
Fat
14g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

200g Cauliflower Rice

100g Wild Mushrooms (Cremini & Shiitake blend)

50g Yellow Onion

1 clove Garlic

1 cup Low-Sodium Vegetable Broth

20g Parmesan Cheese

1 tsp Olive Oil

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Sauté diced yellow onion and minced garlic until softened and translucent.

  • 3

    Add the sliced wild mushrooms and fresh thyme sprigs, cooking until the mushrooms are tender and any moisture has evaporated.

  • 4

    If using chicken, add small cubes of pre-cooked chicken breast to the skillet and warm them through.

  • 5

    Stir in the cauliflower rice and pour in the vegetable broth. Let the mixture simmer, stirring occasionally, until the cauliflower is tender and has absorbed most of the liquid, about 8-10 minutes.

  • 6

    Once the risotto reaches a creamy consistency, remove the thyme sprigs, season with salt and pepper, and fold in the grated Parmesan cheese.

  • 7

    Serve warm, enjoying a light yet comforting dish that marries earthy mushroom flavors with a protein boost from chicken.