Healthy Creamy Mushroom Risotto

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

Healthy Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Mushroom Risotto

A delicious twist on a classic risotto, this creamy mushroom version features earthy mushrooms, tender Arborio rice, and a boost of plant-based protein from firm tofu. Finished with a touch of Parmesan and a drizzle of olive oil, it's a comforting dish that's both satisfying and balanced.

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NUTRITION

541kcal
Protein
31.8g
Fat
16.5g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Arborio Rice (67g)

1 cup White Button Mushrooms, sliced (70g)

1/4 medium Onion, chopped (40g)

1 clove Garlic, minced (3g)

2 cups Low-Sodium Vegetable Broth (480ml)

1 tsp Olive Oil (5g)

1/3 cup grated Parmesan Cheese (33g)

4 ounces Firm Tofu, cubed (113g)

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat and add the chopped onion and garlic. Sauté until they become fragrant and translucent.

  • 2

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

  • 3

    Stir in the Arborio rice, making sure each grain is well-coated with the oil and vegetable mixture.

  • 4

    Gradually add 1/2 cup of vegetable broth to the rice, stirring frequently until it is mostly absorbed. Continue this process, adding broth in increments, allowing the rice to absorb the liquid slowly.

  • 5

    Once about 80% of the broth has been incorporated and the rice is nearly tender, gently fold in the cubed tofu. Continue to stir and add the remaining broth until the tofu is heated through and the rice is fully cooked, creamy, and al dente.

  • 6

    Remove the pan from heat and stir in the grated Parmesan cheese. Taste and adjust the seasoning if needed.

  • 7

    Serve immediately, garnished with a sprinkle of fresh herbs if desired.

Healthy Creamy Mushroom Risotto

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

Healthy Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Mushroom Risotto

A delicious twist on a classic risotto, this creamy mushroom version features earthy mushrooms, tender Arborio rice, and a boost of plant-based protein from firm tofu. Finished with a touch of Parmesan and a drizzle of olive oil, it's a comforting dish that's both satisfying and balanced.

NUTRITION

541kcal
Protein
31.8g
Fat
16.5g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Arborio Rice (67g)

1 cup White Button Mushrooms, sliced (70g)

1/4 medium Onion, chopped (40g)

1 clove Garlic, minced (3g)

2 cups Low-Sodium Vegetable Broth (480ml)

1 tsp Olive Oil (5g)

1/3 cup grated Parmesan Cheese (33g)

4 ounces Firm Tofu, cubed (113g)

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat and add the chopped onion and garlic. Sauté until they become fragrant and translucent.

  • 2

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

  • 3

    Stir in the Arborio rice, making sure each grain is well-coated with the oil and vegetable mixture.

  • 4

    Gradually add 1/2 cup of vegetable broth to the rice, stirring frequently until it is mostly absorbed. Continue this process, adding broth in increments, allowing the rice to absorb the liquid slowly.

  • 5

    Once about 80% of the broth has been incorporated and the rice is nearly tender, gently fold in the cubed tofu. Continue to stir and add the remaining broth until the tofu is heated through and the rice is fully cooked, creamy, and al dente.

  • 6

    Remove the pan from heat and stir in the grated Parmesan cheese. Taste and adjust the seasoning if needed.

  • 7

    Serve immediately, garnished with a sprinkle of fresh herbs if desired.