Creamy Mushroom Brown Rice Risotto

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

Creamy Mushroom Brown Rice Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Brown Rice Risotto

A comforting twist on traditional risotto featuring earthy cremini mushrooms, hearty brown rice, and a protein boost from extra-firm tofu and cannellini beans. This dish offers a rich, creamy texture with hints of garlic, thyme, and nutritional yeast for a savory finish.

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NUTRITION

495kcal
Protein
32.1g
Fat
17.2g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1/4 cup uncooked Brown Rice

1 cup sliced Cremini Mushrooms

1/4 cup diced Onion

2 cloves minced Garlic

1.5 cups Vegetable Broth

1/2 tbsp Olive Oil

1/2 cup Cannellini Beans (drained)

1 tbsp Nutritional Yeast

3/4 cup cubed Extra-Firm Tofu

3 sprigs Fresh Thyme

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PREPARATION

  • 1

    Rinse the brown rice under cold water. In a medium saucepan, lightly toast the rice with 1/2 tablespoon olive oil for about 2 minutes.

  • 2

    Add 1.5 cups of vegetable broth gradually, stirring continuously to help release the rice's starches and create a creamy texture.

  • 3

    In a separate pan, heat a splash of olive oil and sauté the diced onion until translucent. Add minced garlic and sliced mushrooms, cooking until the mushrooms are tender and have released their moisture.

  • 4

    Gently fold in the sautéed vegetables, 1/2 cup cannellini beans, and cubed tofu into the rice. Mix in the nutritional yeast and a few leaves from the thyme sprigs.

  • 5

    Allow the risotto to simmer over low heat until the rice is cooked through and the mixture has achieved a creamy consistency, adding a splash more broth if needed.

  • 6

    Taste and adjust the seasoning with salt and pepper as desired. Garnish with the remaining thyme sprigs before serving.

Creamy Mushroom Brown Rice Risotto

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

Creamy Mushroom Brown Rice Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Brown Rice Risotto

A comforting twist on traditional risotto featuring earthy cremini mushrooms, hearty brown rice, and a protein boost from extra-firm tofu and cannellini beans. This dish offers a rich, creamy texture with hints of garlic, thyme, and nutritional yeast for a savory finish.

NUTRITION

495kcal
Protein
32.1g
Fat
17.2g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1/4 cup uncooked Brown Rice

1 cup sliced Cremini Mushrooms

1/4 cup diced Onion

2 cloves minced Garlic

1.5 cups Vegetable Broth

1/2 tbsp Olive Oil

1/2 cup Cannellini Beans (drained)

1 tbsp Nutritional Yeast

3/4 cup cubed Extra-Firm Tofu

3 sprigs Fresh Thyme

PREPARATION

  • 1

    Rinse the brown rice under cold water. In a medium saucepan, lightly toast the rice with 1/2 tablespoon olive oil for about 2 minutes.

  • 2

    Add 1.5 cups of vegetable broth gradually, stirring continuously to help release the rice's starches and create a creamy texture.

  • 3

    In a separate pan, heat a splash of olive oil and sauté the diced onion until translucent. Add minced garlic and sliced mushrooms, cooking until the mushrooms are tender and have released their moisture.

  • 4

    Gently fold in the sautéed vegetables, 1/2 cup cannellini beans, and cubed tofu into the rice. Mix in the nutritional yeast and a few leaves from the thyme sprigs.

  • 5

    Allow the risotto to simmer over low heat until the rice is cooked through and the mixture has achieved a creamy consistency, adding a splash more broth if needed.

  • 6

    Taste and adjust the seasoning with salt and pepper as desired. Garnish with the remaining thyme sprigs before serving.