Healthy Creamy Mushroom Risotto

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

Healthy Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Mushroom Risotto

Enjoy a comforting bowl of creamy mushroom risotto that balances savory mushrooms and aromatic garlic with a smooth, tangy finish from Greek yogurt and Parmesan. Each spoonful delivers a rich, comforting flavor with a hint of earthiness, perfect for a healthy, satisfying meal.

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NUTRITION

587kcal
Protein
34.7g
Fat
11.2g
Carbs
84.6g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Arborio Rice (70g)

1 cup sliced Cremini Mushrooms (70g)

0.25 medium Yellow Onion (25g)

2 garlic cloves, minced

1 tsp Olive Oil

0.25 cup grated Low-Fat Parmesan Cheese (20g)

0.25 cup White Cannellini Beans (40g)

0.25 cup Plain Nonfat Greek Yogurt (57g)

3 oz Firm Tofu (85g)

2 cups Low-Sodium Vegetable Broth

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PREPARATION

  • 1

    Heat the olive oil in a large pan over medium heat. Add the diced onion and minced garlic, sautéing until translucent.

  • 2

    Stir in the Arborio rice, allowing it to toast slightly for about 1-2 minutes so that it absorbs the flavors.

  • 3

    Add the vegetable broth gradually, stirring constantly. Once you add a ladle of broth and it's mostly absorbed, continue adding more broth in intervals.

  • 4

    In a separate pan, lightly sauté the sliced mushrooms until they are tender. Then fold them into the risotto.

  • 5

    After about 15-18 minutes of stirring and adding broth, the rice should be creamy and al dente.

  • 6

    Gently stir in the white cannellini beans and firm tofu (cubed) to warm them through and evenly distribute throughout the dish.

  • 7

    Remove the pan from heat and mix in the grated Parmesan cheese and Greek yogurt to achieve a creamy texture.

  • 8

    Season with salt, pepper, and a pinch of thyme to taste. Serve immediately and enjoy your healthy, protein-packed mushroom risotto.

Healthy Creamy Mushroom Risotto

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

Healthy Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Mushroom Risotto

Enjoy a comforting bowl of creamy mushroom risotto that balances savory mushrooms and aromatic garlic with a smooth, tangy finish from Greek yogurt and Parmesan. Each spoonful delivers a rich, comforting flavor with a hint of earthiness, perfect for a healthy, satisfying meal.

NUTRITION

587kcal
Protein
34.7g
Fat
11.2g
Carbs
84.6g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Arborio Rice (70g)

1 cup sliced Cremini Mushrooms (70g)

0.25 medium Yellow Onion (25g)

2 garlic cloves, minced

1 tsp Olive Oil

0.25 cup grated Low-Fat Parmesan Cheese (20g)

0.25 cup White Cannellini Beans (40g)

0.25 cup Plain Nonfat Greek Yogurt (57g)

3 oz Firm Tofu (85g)

2 cups Low-Sodium Vegetable Broth

PREPARATION

  • 1

    Heat the olive oil in a large pan over medium heat. Add the diced onion and minced garlic, sautéing until translucent.

  • 2

    Stir in the Arborio rice, allowing it to toast slightly for about 1-2 minutes so that it absorbs the flavors.

  • 3

    Add the vegetable broth gradually, stirring constantly. Once you add a ladle of broth and it's mostly absorbed, continue adding more broth in intervals.

  • 4

    In a separate pan, lightly sauté the sliced mushrooms until they are tender. Then fold them into the risotto.

  • 5

    After about 15-18 minutes of stirring and adding broth, the rice should be creamy and al dente.

  • 6

    Gently stir in the white cannellini beans and firm tofu (cubed) to warm them through and evenly distribute throughout the dish.

  • 7

    Remove the pan from heat and mix in the grated Parmesan cheese and Greek yogurt to achieve a creamy texture.

  • 8

    Season with salt, pepper, and a pinch of thyme to taste. Serve immediately and enjoy your healthy, protein-packed mushroom risotto.