YOUR SOLIN GENERATED RECIPE
Light Creamy Mushroom Risotto
Enjoy a luxurious yet light mushroom risotto that features a creamy texture with a boost of plant-based protein. The tender Arborio rice cooks slowly in a savory vegetable broth, absorbing the earthy flavors of sautéed mushrooms, aromatic onions, and garlic, then brightened with a touch of Parmesan and a silky egg white finish.
INGREDIENTS
1/4 cup dry Arborio Rice (about 50g)
3/4 cup cooked Lentils (about 150g)
1 cup sliced White Button Mushrooms (70g)
1/4 cup diced Onion (40g)
1 clove Garlic
1/4 cup grated Parmesan Cheese (25g)
1 tsp Olive Oil
1 Egg White
2 cups Low Sodium Vegetable Broth
1 tsp Dried Thyme
Salt & Pepper to taste
PREPARATION
In a medium saucepan, heat the vegetable broth over low heat and keep it warm.
In a separate large skillet or saucepan, warm the olive oil over medium heat. Add the diced onions and sauté until softened and translucent, about 3-4 minutes.
Add the garlic and sliced mushrooms to the onions. Sauté until the mushrooms release their moisture and begin to brown, about 5 minutes.
Stir in the dry Arborio rice, ensuring the grains are well coated with the oil and flavors. Toast the rice for about 1-2 minutes.
Begin adding the warm broth gradually, about 1/2 cup at a time, stirring constantly. Allow the rice to absorb the liquid before adding more. Continue this process for about 15-18 minutes until the rice is al dente and has a creamy consistency.
When the rice is nearly done, stir in the cooked lentils and dried thyme. Mix thoroughly to combine.
In a small bowl, whisk the egg white lightly then stir it into the risotto off the heat, allowing the residual warmth to gently cook and create a silky texture.
Finish by stirring in the grated Parmesan cheese. Season with salt and pepper to taste.
Serve immediately, enjoying the light yet creamy texture and rich, earthy flavors.