Herb-Infused Creamy Mushroom Risotto

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

Herb-Infused Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Herb-Infused Creamy Mushroom Risotto

Enjoy a luscious, herb-infused creamy mushroom risotto that brings together the earthy flavor of sautéed mushrooms and the tangy creaminess of Greek yogurt, lifted by fragrant fresh herbs. This comforting dish blends tender Arborio rice with a splash of olive oil, aromatic garlic, and a hint of Parmesan for savory depth.

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NUTRITION

509kcal
Protein
31.9g
Fat
8.6g
Carbs
71.6g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Arborio Rice (45g)

1 cup sliced Mushrooms (70g)

1 cup Vegetable Broth (240g)

2/3 cup Nonfat Plain Greek Yogurt (160g)

1 tbsp Parmesan Cheese (5g)

1 tsp Extra Virgin Olive Oil (5g)

1/4 small Onion (25g)

1 clove Garlic (3g)

1/2 cup Cooked Chickpeas (82g)

1 tbsp Fresh Parsley, chopped (3g)

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion and garlic, sautéing until the onion becomes translucent.

  • 3

    Stir in the Arborio rice, letting it toast lightly for about 1-2 minutes until it turns slightly translucent around the edges.

  • 4

    Add the sliced mushrooms and cook for an additional 2 minutes until they start to soften.

  • 5

    Pour in the vegetable broth gradually, stirring continuously to allow the rice to absorb the liquid.

  • 6

    Once the liquid is mostly absorbed and the rice is tender yet creamy, gently fold in the cooked chickpeas.

  • 7

    Remove the pan from heat and mix in the nonfat Greek yogurt and Parmesan cheese until the risotto attains a creamy consistency.

  • 8

    Season with chopped fresh parsley, salt, and pepper to taste. Serve warm and enjoy the herb-infused flavors.

Herb-Infused Creamy Mushroom Risotto

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

Herb-Infused Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Herb-Infused Creamy Mushroom Risotto

Enjoy a luscious, herb-infused creamy mushroom risotto that brings together the earthy flavor of sautéed mushrooms and the tangy creaminess of Greek yogurt, lifted by fragrant fresh herbs. This comforting dish blends tender Arborio rice with a splash of olive oil, aromatic garlic, and a hint of Parmesan for savory depth.

NUTRITION

509kcal
Protein
31.9g
Fat
8.6g
Carbs
71.6g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Arborio Rice (45g)

1 cup sliced Mushrooms (70g)

1 cup Vegetable Broth (240g)

2/3 cup Nonfat Plain Greek Yogurt (160g)

1 tbsp Parmesan Cheese (5g)

1 tsp Extra Virgin Olive Oil (5g)

1/4 small Onion (25g)

1 clove Garlic (3g)

1/2 cup Cooked Chickpeas (82g)

1 tbsp Fresh Parsley, chopped (3g)

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion and garlic, sautéing until the onion becomes translucent.

  • 3

    Stir in the Arborio rice, letting it toast lightly for about 1-2 minutes until it turns slightly translucent around the edges.

  • 4

    Add the sliced mushrooms and cook for an additional 2 minutes until they start to soften.

  • 5

    Pour in the vegetable broth gradually, stirring continuously to allow the rice to absorb the liquid.

  • 6

    Once the liquid is mostly absorbed and the rice is tender yet creamy, gently fold in the cooked chickpeas.

  • 7

    Remove the pan from heat and mix in the nonfat Greek yogurt and Parmesan cheese until the risotto attains a creamy consistency.

  • 8

    Season with chopped fresh parsley, salt, and pepper to taste. Serve warm and enjoy the herb-infused flavors.