Fresh Herb Creamy Mushroom Risotto

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

Fresh Herb Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Fresh Herb Creamy Mushroom Risotto

Savor a delightful mix of tender Arborio rice, earthy mushrooms, and hearty lentils all enveloped in a creamy sauce enriched with non-fat Greek yogurt and a hint of Parmesan. Fresh herbs lend a burst of brightness, transforming this comforting risotto into a balanced dish perfect for any meal of the day.

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NUTRITION

484kcal
Protein
35.6g
Fat
6.9g
Carbs
74.8g

SERVINGS

1 serving

INGREDIENTS

50 g Arborio Rice

100 g Mushrooms

250 ml Low-Sodium Vegetable Broth

1/2 cup Non-Fat Greek Yogurt

1 tbsp Parmesan Cheese

1 tsp Olive Oil

1 small Shallot

2 cloves Garlic

1/2 cup Cooked Lentils

2 tbsp Fresh Herbs (Parsley and Basil)

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Sauté the finely chopped shallot and minced garlic until they become translucent and aromatic.

  • 2

    Add the Arborio rice to the saucepan and toast for about 1-2 minutes until the edges become slightly translucent.

  • 3

    Incorporate the sliced mushrooms and stir to combine with the rice, letting them soften for about 3 minutes.

  • 4

    Gradually add the low-sodium vegetable broth (kept warm in a separate pot) into the rice mixture, stirring constantly to create a creamy texture.

  • 5

    Fold in the cooked lentils and allow the risotto to simmer until the rice is tender and has absorbed most of the broth, approximately 18-20 minutes.

  • 6

    Remove from heat and stir in the non-fat Greek yogurt and Parmesan cheese for a rich, creamy finish.

  • 7

    Finally, mix in the finely chopped fresh herbs and season to taste. Serve immediately and enjoy.

Fresh Herb Creamy Mushroom Risotto

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

Fresh Herb Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Fresh Herb Creamy Mushroom Risotto

Savor a delightful mix of tender Arborio rice, earthy mushrooms, and hearty lentils all enveloped in a creamy sauce enriched with non-fat Greek yogurt and a hint of Parmesan. Fresh herbs lend a burst of brightness, transforming this comforting risotto into a balanced dish perfect for any meal of the day.

NUTRITION

484kcal
Protein
35.6g
Fat
6.9g
Carbs
74.8g

SERVINGS

1 serving

INGREDIENTS

50 g Arborio Rice

100 g Mushrooms

250 ml Low-Sodium Vegetable Broth

1/2 cup Non-Fat Greek Yogurt

1 tbsp Parmesan Cheese

1 tsp Olive Oil

1 small Shallot

2 cloves Garlic

1/2 cup Cooked Lentils

2 tbsp Fresh Herbs (Parsley and Basil)

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Sauté the finely chopped shallot and minced garlic until they become translucent and aromatic.

  • 2

    Add the Arborio rice to the saucepan and toast for about 1-2 minutes until the edges become slightly translucent.

  • 3

    Incorporate the sliced mushrooms and stir to combine with the rice, letting them soften for about 3 minutes.

  • 4

    Gradually add the low-sodium vegetable broth (kept warm in a separate pot) into the rice mixture, stirring constantly to create a creamy texture.

  • 5

    Fold in the cooked lentils and allow the risotto to simmer until the rice is tender and has absorbed most of the broth, approximately 18-20 minutes.

  • 6

    Remove from heat and stir in the non-fat Greek yogurt and Parmesan cheese for a rich, creamy finish.

  • 7

    Finally, mix in the finely chopped fresh herbs and season to taste. Serve immediately and enjoy.