Creamy Whole Grain Mushroom Risotto

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

Creamy Whole Grain Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Whole Grain Mushroom Risotto

Enjoy a velvety, comforting risotto that combines the nutty flavor of whole grain farro with the earthy taste of cremini mushrooms. Enhanced with fresh spinach, a touch of shallot and garlic, and finished with a creamy swirl of nonfat Greek yogurt and a sprinkle of Parmesan, this dish offers a rich, satisfying experience perfect for any meal.

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NUTRITION

533kcal
Protein
40.6g
Fat
13.2g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole grain farro

150 grams cremini mushrooms

1 small shallot

2 garlic cloves

2 cups fresh spinach

2 cups low-sodium vegetable stock

3/4 cup nonfat Greek yogurt

1/4 cup grated Parmesan cheese

1 tsp olive oil

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PREPARATION

  • 1

    Heat the olive oil in a large skillet or saucepan over medium heat. Add the finely chopped shallot and minced garlic, sautéing until softened and fragrant.

  • 2

    Add the sliced cremini mushrooms to the pan. Sauté until they release their moisture and begin to brown, about 5-7 minutes.

  • 3

    Stir in the cooked whole grain farro, allowing it to warm and absorb the flavors from the mushrooms and aromatics.

  • 4

    Pour in the low-sodium vegetable stock gradually, stirring frequently. Let the mixture simmer until it reaches a creamy consistency and the flavors meld, about 8-10 minutes.

  • 5

    Fold in the fresh spinach and cook just until wilted.

  • 6

    Remove the pan from heat and stir in the nonfat Greek yogurt to achieve a creamy texture. Adjust seasoning with salt and pepper to taste.

  • 7

    Serve the risotto warm, garnished with a sprinkle of grated Parmesan cheese on top.

Creamy Whole Grain Mushroom Risotto

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

Creamy Whole Grain Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Whole Grain Mushroom Risotto

Enjoy a velvety, comforting risotto that combines the nutty flavor of whole grain farro with the earthy taste of cremini mushrooms. Enhanced with fresh spinach, a touch of shallot and garlic, and finished with a creamy swirl of nonfat Greek yogurt and a sprinkle of Parmesan, this dish offers a rich, satisfying experience perfect for any meal.

NUTRITION

533kcal
Protein
40.6g
Fat
13.2g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole grain farro

150 grams cremini mushrooms

1 small shallot

2 garlic cloves

2 cups fresh spinach

2 cups low-sodium vegetable stock

3/4 cup nonfat Greek yogurt

1/4 cup grated Parmesan cheese

1 tsp olive oil

PREPARATION

  • 1

    Heat the olive oil in a large skillet or saucepan over medium heat. Add the finely chopped shallot and minced garlic, sautéing until softened and fragrant.

  • 2

    Add the sliced cremini mushrooms to the pan. Sauté until they release their moisture and begin to brown, about 5-7 minutes.

  • 3

    Stir in the cooked whole grain farro, allowing it to warm and absorb the flavors from the mushrooms and aromatics.

  • 4

    Pour in the low-sodium vegetable stock gradually, stirring frequently. Let the mixture simmer until it reaches a creamy consistency and the flavors meld, about 8-10 minutes.

  • 5

    Fold in the fresh spinach and cook just until wilted.

  • 6

    Remove the pan from heat and stir in the nonfat Greek yogurt to achieve a creamy texture. Adjust seasoning with salt and pepper to taste.

  • 7

    Serve the risotto warm, garnished with a sprinkle of grated Parmesan cheese on top.