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

Savor a velvety, delicious risotto featuring earthy mushrooms, aromatic shallots and garlic, enhanced by a creamy infusion of low‐fat cottage cheese and a hint of parmesan. This balanced dish offers a comforting blend of textures and flavors while keeping each bite light and nutritious.

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NUTRITION

526kcal
Protein
35.3g
Fat
8.5g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup uncooked Arborio Rice (67g)

1 cup sliced Mushrooms (72g)

1 small minced Shallot (28g)

1 clove minced Garlic (3g)

1 teaspoon Olive Oil (5g)

1.5 cups Low-Sodium Vegetable Broth

1 cup Low-Fat Cottage Cheese (226g)

1 tablespoon Grated Parmesan Cheese (5g)

1 tablespoon Fresh Parsley, chopped

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the minced shallot and garlic, cooking until softened and fragrant.

  • 2

    Add the sliced mushrooms to the pan and sauté until they release their moisture and begin to brown, about 4-5 minutes.

  • 3

    Stir in the Arborio rice, ensuring each grain is well coated with the oil and mixed with the aromatics.

  • 4

    Begin adding the low-sodium vegetable broth gradually, about 1/2 cup at a time, stirring frequently and letting the rice absorb the liquid before adding more.

  • 5

    Once the rice is nearly tender and creamy, fold in the low-fat cottage cheese. Allow the cheese to warm through, blending it into a rich, creamy texture.

  • 6

    Season with salt, pepper, and sprinkle in the grated parmesan cheese. Stir in chopped fresh parsley for brightness.

  • 7

    Remove from heat once the risotto reaches your desired consistency. Serve immediately and enjoy the comforting, creamy flavors.

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

Savor a velvety, delicious risotto featuring earthy mushrooms, aromatic shallots and garlic, enhanced by a creamy infusion of low‐fat cottage cheese and a hint of parmesan. This balanced dish offers a comforting blend of textures and flavors while keeping each bite light and nutritious.

NUTRITION

526kcal
Protein
35.3g
Fat
8.5g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup uncooked Arborio Rice (67g)

1 cup sliced Mushrooms (72g)

1 small minced Shallot (28g)

1 clove minced Garlic (3g)

1 teaspoon Olive Oil (5g)

1.5 cups Low-Sodium Vegetable Broth

1 cup Low-Fat Cottage Cheese (226g)

1 tablespoon Grated Parmesan Cheese (5g)

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the minced shallot and garlic, cooking until softened and fragrant.

  • 2

    Add the sliced mushrooms to the pan and sauté until they release their moisture and begin to brown, about 4-5 minutes.

  • 3

    Stir in the Arborio rice, ensuring each grain is well coated with the oil and mixed with the aromatics.

  • 4

    Begin adding the low-sodium vegetable broth gradually, about 1/2 cup at a time, stirring frequently and letting the rice absorb the liquid before adding more.

  • 5

    Once the rice is nearly tender and creamy, fold in the low-fat cottage cheese. Allow the cheese to warm through, blending it into a rich, creamy texture.

  • 6

    Season with salt, pepper, and sprinkle in the grated parmesan cheese. Stir in chopped fresh parsley for brightness.

  • 7

    Remove from heat once the risotto reaches your desired consistency. Serve immediately and enjoy the comforting, creamy flavors.