Wholesome Creamy Mushroom Risotto

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

Wholesome Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Wholesome Creamy Mushroom Risotto

A luscious, creamy mushroom risotto that balances the earthy flavors of cremini mushrooms with the tangy brightness of Greek yogurt and a rich Parmesan finish. This dish offers comfort and satisfaction with each bite, perfect for a nourishing dinner.

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NUTRITION

551kcal
Protein
36.4g
Fat
16.3g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup uncooked Arborio Rice (approx 60g)

150g Cremini Mushrooms

250 ml Low-Sodium Chicken Broth

1/4 small Onion (approx 40g)

2 cloves Garlic

1 teaspoon Olive Oil

1.5 oz Grated Parmesan Cheese (approx 42g)

1/2 cup Nonfat Greek Yogurt

Salt & Pepper to taste

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat and add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent.

  • 2

    Add the sliced cremini mushrooms and cook until they soften and release their moisture.

  • 3

    Stir in the Arborio rice, ensuring each grain is well-coated with the oil and vegetables, and toast for a minute to bring out its nutty flavor.

  • 4

    Gradually pour in the low-sodium chicken broth, stirring continuously. Allow the rice to absorb the liquid slowly and continue to add broth as needed until the rice reaches a creamy consistency.

  • 5

    Once the rice is tender and has absorbed most of the liquid, remove the pan from the heat. Stir in the nonfat Greek yogurt to lend a creamy texture.

  • 6

    Mix in the grated Parmesan cheese and season with salt and pepper to taste.

  • 7

    Garnish with fresh chopped parsley before serving.

Wholesome Creamy Mushroom Risotto

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

Wholesome Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Wholesome Creamy Mushroom Risotto

A luscious, creamy mushroom risotto that balances the earthy flavors of cremini mushrooms with the tangy brightness of Greek yogurt and a rich Parmesan finish. This dish offers comfort and satisfaction with each bite, perfect for a nourishing dinner.

NUTRITION

551kcal
Protein
36.4g
Fat
16.3g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup uncooked Arborio Rice (approx 60g)

150g Cremini Mushrooms

250 ml Low-Sodium Chicken Broth

1/4 small Onion (approx 40g)

2 cloves Garlic

1 teaspoon Olive Oil

1.5 oz Grated Parmesan Cheese (approx 42g)

1/2 cup Nonfat Greek Yogurt

Salt & Pepper to taste

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat and add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent.

  • 2

    Add the sliced cremini mushrooms and cook until they soften and release their moisture.

  • 3

    Stir in the Arborio rice, ensuring each grain is well-coated with the oil and vegetables, and toast for a minute to bring out its nutty flavor.

  • 4

    Gradually pour in the low-sodium chicken broth, stirring continuously. Allow the rice to absorb the liquid slowly and continue to add broth as needed until the rice reaches a creamy consistency.

  • 5

    Once the rice is tender and has absorbed most of the liquid, remove the pan from the heat. Stir in the nonfat Greek yogurt to lend a creamy texture.

  • 6

    Mix in the grated Parmesan cheese and season with salt and pepper to taste.

  • 7

    Garnish with fresh chopped parsley before serving.