Creamy Brown Rice Mushroom Risotto

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

Creamy Brown Rice Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Brown Rice Mushroom Risotto

Savor a luscious, velvety risotto that marries the wholesome nuttiness of brown rice with the earthy flavors of sautéed mushrooms and a hint of savory cashew cream. This comforting dish is gently enriched with extra-firm tofu and nutritional yeast for an added protein boost, making it a delicious, well-rounded meal perfect for any time of day.

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NUTRITION

522kcal
Protein
31.8g
Fat
22.9g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

½ cup cooked brown rice (100g)

1 cup sliced white button mushrooms (70g)

¼ medium diced onion (40g)

2 garlic cloves

¼ cup cashew cream (from raw cashews, approx 35g)

100g extra-firm tofu, cubed

1 cup low-sodium vegetable broth

¼ cup nutritional yeast (15g)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly sauté the diced onion and minced garlic until softened and fragrant.

  • 2

    Add the sliced mushrooms to the skillet and cook until they begin to release their moisture and turn golden brown.

  • 3

    Stir in the cooked brown rice and let it warm through, absorbing the flavors from the vegetables.

  • 4

    Pour in the low-sodium vegetable broth gradually, stirring continuously to create a creamy texture reminiscent of classic risotto.

  • 5

    Gently fold in the cubed extra-firm tofu, allowing it to heat through and soak up the broth.

  • 6

    Mix in the cashew cream to give the dish its signature creaminess, stirring so that everything is evenly combined.

  • 7

    Sprinkle in the nutritional yeast and adjust seasoning if necessary, stirring once more to meld the flavors.

  • 8

    Serve warm, garnished with a sprinkle of fresh herbs if desired, and enjoy the balanced medley of flavors.

Creamy Brown Rice Mushroom Risotto

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

Creamy Brown Rice Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Brown Rice Mushroom Risotto

Savor a luscious, velvety risotto that marries the wholesome nuttiness of brown rice with the earthy flavors of sautéed mushrooms and a hint of savory cashew cream. This comforting dish is gently enriched with extra-firm tofu and nutritional yeast for an added protein boost, making it a delicious, well-rounded meal perfect for any time of day.

NUTRITION

522kcal
Protein
31.8g
Fat
22.9g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

½ cup cooked brown rice (100g)

1 cup sliced white button mushrooms (70g)

¼ medium diced onion (40g)

2 garlic cloves

¼ cup cashew cream (from raw cashews, approx 35g)

100g extra-firm tofu, cubed

1 cup low-sodium vegetable broth

¼ cup nutritional yeast (15g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly sauté the diced onion and minced garlic until softened and fragrant.

  • 2

    Add the sliced mushrooms to the skillet and cook until they begin to release their moisture and turn golden brown.

  • 3

    Stir in the cooked brown rice and let it warm through, absorbing the flavors from the vegetables.

  • 4

    Pour in the low-sodium vegetable broth gradually, stirring continuously to create a creamy texture reminiscent of classic risotto.

  • 5

    Gently fold in the cubed extra-firm tofu, allowing it to heat through and soak up the broth.

  • 6

    Mix in the cashew cream to give the dish its signature creaminess, stirring so that everything is evenly combined.

  • 7

    Sprinkle in the nutritional yeast and adjust seasoning if necessary, stirring once more to meld the flavors.

  • 8

    Serve warm, garnished with a sprinkle of fresh herbs if desired, and enjoy the balanced medley of flavors.