Creamy Wild Mushroom Cauliflower Risotto with Grilled Chicken

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

Creamy Wild Mushroom Cauliflower Risotto with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Wild Mushroom Cauliflower Risotto with Grilled Chicken

Savor this elevated twist on a classic risotto where tender wild mushrooms, finely processed cauliflower, and a hint of thyme create a luxuriously creamy texture, all perfectly complemented by the lean protein of grilled chicken. This dish offers a comforting yet refined plate that's light on calories but rich in flavor.

Try 7 days free, then $12.99 / mo.

NUTRITION

359kcal
Protein
39.4g
Fat
13.8g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Wild Mushrooms (70g)

1.5 cups Cauliflower Rice (150g)

1/4 cup grated light Parmesan cheese (20g)

1 teaspoon Olive Oil (5g)

1/4 medium Onion (~30g)

1 clove Garlic (3g)

1/2 cup Vegetable Broth (120g)

1/4 cup Unsweetened Almond Milk (60g)

3 ounces Grilled Chicken Breast (85g)

2 sprigs Fresh Thyme

Salt & Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a nonstick pan over medium heat and add the finely chopped onion. Sauté until translucent.

  • 2

    Add minced garlic and stir for about 30 seconds until fragrant.

  • 3

    Incorporate the wild mushrooms and fresh thyme; cook until the mushrooms release their moisture and become tender.

  • 4

    Stir in the cauliflower rice, allowing it to warm and absorb the flavors for 2 minutes.

  • 5

    Gradually add the vegetable broth and almond milk mixture, stirring frequently to create a creamy risotto consistency. Let the mixture simmer and thicken.

  • 6

    Fold in the grated Parmesan cheese and season with salt and black pepper to taste.

  • 7

    Plate the risotto and top with sliced grilled chicken breast.

  • 8

    Garnish with an extra sprig of thyme if desired and serve warm.

Creamy Wild Mushroom Cauliflower Risotto with Grilled Chicken

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

Creamy Wild Mushroom Cauliflower Risotto with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Wild Mushroom Cauliflower Risotto with Grilled Chicken

Savor this elevated twist on a classic risotto where tender wild mushrooms, finely processed cauliflower, and a hint of thyme create a luxuriously creamy texture, all perfectly complemented by the lean protein of grilled chicken. This dish offers a comforting yet refined plate that's light on calories but rich in flavor.

NUTRITION

359kcal
Protein
39.4g
Fat
13.8g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Wild Mushrooms (70g)

1.5 cups Cauliflower Rice (150g)

1/4 cup grated light Parmesan cheese (20g)

1 teaspoon Olive Oil (5g)

1/4 medium Onion (~30g)

1 clove Garlic (3g)

1/2 cup Vegetable Broth (120g)

1/4 cup Unsweetened Almond Milk (60g)

3 ounces Grilled Chicken Breast (85g)

2 sprigs Fresh Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a nonstick pan over medium heat and add the finely chopped onion. Sauté until translucent.

  • 2

    Add minced garlic and stir for about 30 seconds until fragrant.

  • 3

    Incorporate the wild mushrooms and fresh thyme; cook until the mushrooms release their moisture and become tender.

  • 4

    Stir in the cauliflower rice, allowing it to warm and absorb the flavors for 2 minutes.

  • 5

    Gradually add the vegetable broth and almond milk mixture, stirring frequently to create a creamy risotto consistency. Let the mixture simmer and thicken.

  • 6

    Fold in the grated Parmesan cheese and season with salt and black pepper to taste.

  • 7

    Plate the risotto and top with sliced grilled chicken breast.

  • 8

    Garnish with an extra sprig of thyme if desired and serve warm.