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

Savor a comforting bowl of creamy brown rice risotto enriched with tender mushrooms, hearty cannellini beans, and firm tofu, all uplifted by a subtle infusion of nutritional yeast. Each spoonful offers a delightful blend of earthy flavors, velvety texture, and a light, satisfying creaminess that perfectly balances wholesome ingredients.

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NUTRITION

531kcal
Protein
34.7g
Fat
12.3g
Carbs
74.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Brown Rice (~100g)

1 cup sliced White Mushrooms (~72g)

1 cup cooked Cannellini Beans (~240g)

100g Firm Tofu

2 tbsp Nutritional Yeast (~16g)

1 tsp Olive Oil (~5g)

1/4 cup diced Onion (~40g)

1 cup Vegetable Broth (~240g)

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PREPARATION

  • 1

    Rinse the dry brown rice under cold water. In a medium saucepan, bring the vegetable broth to a simmer.

  • 2

    In a non-stick skillet, heat olive oil over medium heat. Sauté the diced onion until translucent.

  • 3

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

  • 4

    Stir in the drained cannellini beans and gently mash a few to create a creamier texture.

  • 5

    Add the dry brown rice to the skillet and toast lightly for 1-2 minutes, ensuring it absorbs the flavors.

  • 6

    Pour in about half of the simmering vegetable broth, stirring often. Allow the rice to absorb the broth before adding more. Continue this process until the rice is tender and creamy.

  • 7

    Incorporate the cubed firm tofu and nutritional yeast into the mixture, stirring gently. Simmer for another 3-4 minutes so that all components are warm and well combined.

  • 8

    Season with salt and pepper to taste. Serve warm and enjoy your comforting, protein-rich risotto.

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

Savor a comforting bowl of creamy brown rice risotto enriched with tender mushrooms, hearty cannellini beans, and firm tofu, all uplifted by a subtle infusion of nutritional yeast. Each spoonful offers a delightful blend of earthy flavors, velvety texture, and a light, satisfying creaminess that perfectly balances wholesome ingredients.

NUTRITION

531kcal
Protein
34.7g
Fat
12.3g
Carbs
74.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Brown Rice (~100g)

1 cup sliced White Mushrooms (~72g)

1 cup cooked Cannellini Beans (~240g)

100g Firm Tofu

2 tbsp Nutritional Yeast (~16g)

1 tsp Olive Oil (~5g)

1/4 cup diced Onion (~40g)

1 cup Vegetable Broth (~240g)

PREPARATION

  • 1

    Rinse the dry brown rice under cold water. In a medium saucepan, bring the vegetable broth to a simmer.

  • 2

    In a non-stick skillet, heat olive oil over medium heat. Sauté the diced onion until translucent.

  • 3

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

  • 4

    Stir in the drained cannellini beans and gently mash a few to create a creamier texture.

  • 5

    Add the dry brown rice to the skillet and toast lightly for 1-2 minutes, ensuring it absorbs the flavors.

  • 6

    Pour in about half of the simmering vegetable broth, stirring often. Allow the rice to absorb the broth before adding more. Continue this process until the rice is tender and creamy.

  • 7

    Incorporate the cubed firm tofu and nutritional yeast into the mixture, stirring gently. Simmer for another 3-4 minutes so that all components are warm and well combined.

  • 8

    Season with salt and pepper to taste. Serve warm and enjoy your comforting, protein-rich risotto.