Creamy Herb Mushroom Brown Rice Risotto

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

Creamy Herb Mushroom Brown Rice Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Herb Mushroom Brown Rice Risotto

A comforting twist on traditional risotto that combines nutty brown rice with earthy cremini mushrooms, bright fresh herbs, and a creamy finish from nonfat Greek yogurt and Parmesan cheese. This dish offers a satisfying blend of textures and rich flavors, perfect for a balanced meal any time of day.

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NUTRITION

422kcal
Protein
32.6g
Fat
14.6g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked Brown Rice (108g)

1 cup sliced Cremini Mushrooms (70g)

0.75 cup Nonfat Greek Yogurt (170g)

30g Grated Parmesan Cheese

0.25 cup diced Onion (40g)

1 clove Garlic (minced)

1 cup Low-Sodium Vegetable Broth

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    In a medium saucepan, bring the low-sodium vegetable broth to a gentle simmer.

  • 2

    In a separate large skillet, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 3

    Add the sliced cremini mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.

  • 4

    Stir in the cooked brown rice and allow it to absorb the flavors, mixing well with the vegetables.

  • 5

    Slowly pour in a portion of the simmering broth, stirring continuously until the liquid is absorbed. Continue adding broth gradually until the rice reaches a creamy consistency.

  • 6

    Remove the skillet from heat and stir in the nonfat Greek yogurt and grated Parmesan cheese. Mix until the risotto becomes rich and creamy.

  • 7

    Fold in the mixed fresh herbs, and season with salt and pepper to taste.

  • 8

    Serve immediately and enjoy the warm, comforting flavors of this creamy herb mushroom brown rice risotto.

Creamy Herb Mushroom Brown Rice Risotto

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

Creamy Herb Mushroom Brown Rice Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Herb Mushroom Brown Rice Risotto

A comforting twist on traditional risotto that combines nutty brown rice with earthy cremini mushrooms, bright fresh herbs, and a creamy finish from nonfat Greek yogurt and Parmesan cheese. This dish offers a satisfying blend of textures and rich flavors, perfect for a balanced meal any time of day.

NUTRITION

422kcal
Protein
32.6g
Fat
14.6g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked Brown Rice (108g)

1 cup sliced Cremini Mushrooms (70g)

0.75 cup Nonfat Greek Yogurt (170g)

30g Grated Parmesan Cheese

0.25 cup diced Onion (40g)

1 clove Garlic (minced)

1 cup Low-Sodium Vegetable Broth

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    In a medium saucepan, bring the low-sodium vegetable broth to a gentle simmer.

  • 2

    In a separate large skillet, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 3

    Add the sliced cremini mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.

  • 4

    Stir in the cooked brown rice and allow it to absorb the flavors, mixing well with the vegetables.

  • 5

    Slowly pour in a portion of the simmering broth, stirring continuously until the liquid is absorbed. Continue adding broth gradually until the rice reaches a creamy consistency.

  • 6

    Remove the skillet from heat and stir in the nonfat Greek yogurt and grated Parmesan cheese. Mix until the risotto becomes rich and creamy.

  • 7

    Fold in the mixed fresh herbs, and season with salt and pepper to taste.

  • 8

    Serve immediately and enjoy the warm, comforting flavors of this creamy herb mushroom brown rice risotto.