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

Enjoy a velvety, earthy risotto that combines the nuttiness of brown rice with the rich umami of mushrooms. This dish features a creamy blend enhanced with tangy Greek yogurt, savory nutritional yeast, and a touch of olive oil for depth, creating a satisfying meal perfect for any time of day.

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NUTRITION

528kcal
Protein
35.8g
Fat
8.3g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Brown Rice

100g White Mushrooms

1/4 medium Onion

1 clove Garlic

1 cup Vegetable Broth

1 teaspoon Olive Oil

3/4 cup Low-Fat Greek Yogurt

2 tablespoons Nutritional Yeast

1/4 cup Chickpeas

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PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender, set aside keeping it warm.

  • 2

    Finely dice the onion and mince the garlic. Slice the mushrooms into even pieces.

  • 3

    Heat olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 4

    Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.

  • 5

    Pour in the vegetable broth and bring to a gentle simmer. Stir in the cooked brown rice and mashed chickpeas, allowing the flavors to meld.

  • 6

    Reduce heat to low and gradually stir in the Greek yogurt and nutritional yeast until the risotto becomes creamy.

  • 7

    Season with salt and pepper to taste. Allow the mixture to heat through for a few minutes before serving.

  • 8

    Plate the risotto and enjoy a warm, comforting bowl that's both creamy and satisfying.

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

Enjoy a velvety, earthy risotto that combines the nuttiness of brown rice with the rich umami of mushrooms. This dish features a creamy blend enhanced with tangy Greek yogurt, savory nutritional yeast, and a touch of olive oil for depth, creating a satisfying meal perfect for any time of day.

NUTRITION

528kcal
Protein
35.8g
Fat
8.3g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Brown Rice

100g White Mushrooms

1/4 medium Onion

1 clove Garlic

1 cup Vegetable Broth

1 teaspoon Olive Oil

3/4 cup Low-Fat Greek Yogurt

2 tablespoons Nutritional Yeast

1/4 cup Chickpeas

PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender, set aside keeping it warm.

  • 2

    Finely dice the onion and mince the garlic. Slice the mushrooms into even pieces.

  • 3

    Heat olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 4

    Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.

  • 5

    Pour in the vegetable broth and bring to a gentle simmer. Stir in the cooked brown rice and mashed chickpeas, allowing the flavors to meld.

  • 6

    Reduce heat to low and gradually stir in the Greek yogurt and nutritional yeast until the risotto becomes creamy.

  • 7

    Season with salt and pepper to taste. Allow the mixture to heat through for a few minutes before serving.

  • 8

    Plate the risotto and enjoy a warm, comforting bowl that's both creamy and satisfying.