YOUR SOLIN GENERATED RECIPE
Creamy Mushroom Brown Rice Risotto
Enjoy a velvety, savory brown rice risotto bursting with umami mushrooms, silky silken tofu, hearty cannellini beans, and a rich Parmesan finish. This lighter twist on the classic comfort dish features a creamy texture achieved by a blend of unsweetened almond milk and gradual broth incorporation, perfect for a satisfying, nutrient-packed meal.
INGREDIENTS
3/4 cup cooked brown rice
1 cup sliced white mushrooms
1/4 medium diced yellow onion
2 cloves minced garlic
1 cup vegetable broth
1/4 cup dry white wine
1/4 cup unsweetened almond milk
1 oz grated Parmesan cheese
1/2 cup cooked cannellini beans
3/4 cup silken tofu
1 tsp olive oil (or use non-stick spray)
PREPARATION
In a medium saucepan, bring the vegetable broth to a gentle simmer.
In a non-stick skillet, lightly coat with olive oil or non-stick spray and sauté the diced onion and minced garlic over medium heat until the onion softens and becomes translucent.
Add the sliced mushrooms to the skillet and cook until they release their moisture and are tender.
Stir in the cooked brown rice and pour in the dry white wine. Allow the wine to reduce slightly as you stir.
Gradually add the simmering broth, about 1/4 cup at a time, stirring frequently to create a creamy consistency.
Mix in the unsweetened almond milk, cannellini beans, and silken tofu, gently combining the ingredients until the tofu begins to break down slightly into a creamy texture.
Once the mixture is heated through and has reached your desired consistency, remove the skillet from heat and stir in the grated Parmesan cheese.
Season with salt and pepper to taste and serve immediately, enjoying the rich, creamy flavor of the risotto.