Creamy Herb Mushroom Risotto

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

Creamy Herb Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Herb Mushroom Risotto

A luscious, savory risotto featuring tender mushrooms, aromatic fresh herbs, and a velvety finish from a blend of low-fat Parmesan and Greek yogurt. This comforting dish offers a vibrant mix of textures and flavors that elevate a classic Italian staple.

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NUTRITION

442kcal
Protein
32.8g
Fat
9.6g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Arborio Rice (50g)

100g Mushrooms

0.25 small Onion (25g)

1 clove Garlic

1 cup Vegetable Broth

1 tsp Olive Oil

0.25 cup Low-Fat Parmesan Cheese (20g)

0.75 cup Nonfat Greek Yogurt (170g)

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

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PREPARATION

  • 1

    Rinse the Arborio rice under cold water briefly. Finely chop the onion, garlic, and fresh herbs.

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion and garlic until translucent and fragrant.

  • 3

    Add the sliced mushrooms to the pan and cook until they begin to soften, about 3-4 minutes.

  • 4

    Stir in the Arborio rice, ensuring each grain is lightly toasted for about 1-2 minutes.

  • 5

    Pour in the vegetable broth gradually while stirring continuously. Allow the rice to absorb the broth slowly, stirring occasionally until the rice is tender and creamy, about 18-20 minutes.

  • 6

    Once the rice is cooked, remove the pan from heat. Stir in the low-fat Parmesan cheese and the nonfat Greek yogurt until the mixture is well combined and creamy.

  • 7

    Mix in the fresh parsley and thyme. Season with salt and pepper to taste.

  • 8

    Serve immediately while warm, enjoying the rich, creamy texture and fresh herb aroma.

Creamy Herb Mushroom Risotto

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

Creamy Herb Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Herb Mushroom Risotto

A luscious, savory risotto featuring tender mushrooms, aromatic fresh herbs, and a velvety finish from a blend of low-fat Parmesan and Greek yogurt. This comforting dish offers a vibrant mix of textures and flavors that elevate a classic Italian staple.

NUTRITION

442kcal
Protein
32.8g
Fat
9.6g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Arborio Rice (50g)

100g Mushrooms

0.25 small Onion (25g)

1 clove Garlic

1 cup Vegetable Broth

1 tsp Olive Oil

0.25 cup Low-Fat Parmesan Cheese (20g)

0.75 cup Nonfat Greek Yogurt (170g)

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

PREPARATION

  • 1

    Rinse the Arborio rice under cold water briefly. Finely chop the onion, garlic, and fresh herbs.

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion and garlic until translucent and fragrant.

  • 3

    Add the sliced mushrooms to the pan and cook until they begin to soften, about 3-4 minutes.

  • 4

    Stir in the Arborio rice, ensuring each grain is lightly toasted for about 1-2 minutes.

  • 5

    Pour in the vegetable broth gradually while stirring continuously. Allow the rice to absorb the broth slowly, stirring occasionally until the rice is tender and creamy, about 18-20 minutes.

  • 6

    Once the rice is cooked, remove the pan from heat. Stir in the low-fat Parmesan cheese and the nonfat Greek yogurt until the mixture is well combined and creamy.

  • 7

    Mix in the fresh parsley and thyme. Season with salt and pepper to taste.

  • 8

    Serve immediately while warm, enjoying the rich, creamy texture and fresh herb aroma.