YOUR SOLIN GENERATED RECIPE
Healthy Creamy Mushroom Risotto
Savor a comforting bowl of creamy mushroom risotto infused with earthy mushrooms, a hint of white wine, and brightened with a dollop of tangy low-fat Greek yogurt. This dish artfully combines Arborio rice, tender mushrooms, white beans, and a touch of Parmesan for richness, delivering a balanced meal that's both satisfying and nutritious.
INGREDIENTS
50 grams Arborio Rice
1 cup Mushrooms (sliced)
1/4 cup chopped Onion
1 Garlic clove
1 cup Low-Sodium Vegetable Broth
50 ml Dry White Wine
1 tsp Olive Oil
2/3 cup Low-Fat Greek Yogurt
1 tbsp Parmesan Cheese
2/3 cup Cannellini Beans
Salt and Pepper to taste
PREPARATION
Warm the vegetable broth in a saucepan and keep it at a gentle simmer.
In a separate large pan, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until they become soft and translucent.
Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown.
Stir in the Arborio rice, allowing it to toast lightly for about 1-2 minutes.
Pour in the white wine and let it simmer until the liquid reduces slightly.
Begin adding the warm broth gradually, about 1/4 cup at a time, stirring frequently until each addition is absorbed before adding more. Continue this process until the rice is creamy and cooked al dente.
Stir in the cannellini beans and let the risotto heat through for a couple of minutes.
Remove the pan from the heat and fold in the low-fat Greek yogurt and Parmesan cheese. Season with salt and pepper to taste.
Serve immediately, enjoying the creamy texture and rich mushroom flavors.