Creamy Wholesome Mushroom Risotto

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

Creamy Wholesome Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Wholesome Mushroom Risotto

Savor a silky, comforting bowl of mushroom risotto enriched with a delicate poached egg and hints of nutty Parmesan. This dish combines tender Arborio rice slowly cooked in vegetable broth with sautéed mushrooms, onion, and garlic, then brightened by the creaminess of melted cheese and a perfectly poached egg on top.

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NUTRITION

536kcal
Protein
32.4g
Fat
17.5g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Arborio Rice (100g)

1 cup Sliced Mushrooms (70g)

1/4 medium Onion, diced (30g)

2 cloves Garlic, minced (6g)

2 cups Vegetable Broth (480ml)

1/3 cup grated Parmesan Cheese (~30g)

1 tsp Olive Oil (5g)

1/2 cup Cannellini Beans (125g)

1 Poached Egg

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Sauté the diced onion and minced garlic until softened and fragrant.

  • 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, allowing it to lightly toast for about 1-2 minutes with the vegetables.

  • 4

    Pour in one cup of vegetable broth and continuously stir, letting the rice absorb the liquid.

  • 5

    Gradually add the remaining broth, stirring frequently, until the rice is creamy and cooked through (this should take about 18-20 minutes).

  • 6

    Mix in the cannellini beans and grated Parmesan cheese, stirring until the cheese melts and integrates, creating a silky texture.

  • 7

    Plate the risotto and gently place a freshly poached egg on top, letting its runny yolk enhance the creaminess of the dish.

  • 8

    Season with salt and pepper to taste and serve immediately.

Creamy Wholesome Mushroom Risotto

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

Creamy Wholesome Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Wholesome Mushroom Risotto

Savor a silky, comforting bowl of mushroom risotto enriched with a delicate poached egg and hints of nutty Parmesan. This dish combines tender Arborio rice slowly cooked in vegetable broth with sautéed mushrooms, onion, and garlic, then brightened by the creaminess of melted cheese and a perfectly poached egg on top.

NUTRITION

536kcal
Protein
32.4g
Fat
17.5g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Arborio Rice (100g)

1 cup Sliced Mushrooms (70g)

1/4 medium Onion, diced (30g)

2 cloves Garlic, minced (6g)

2 cups Vegetable Broth (480ml)

1/3 cup grated Parmesan Cheese (~30g)

1 tsp Olive Oil (5g)

1/2 cup Cannellini Beans (125g)

1 Poached Egg

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Sauté the diced onion and minced garlic until softened and fragrant.

  • 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, allowing it to lightly toast for about 1-2 minutes with the vegetables.

  • 4

    Pour in one cup of vegetable broth and continuously stir, letting the rice absorb the liquid.

  • 5

    Gradually add the remaining broth, stirring frequently, until the rice is creamy and cooked through (this should take about 18-20 minutes).

  • 6

    Mix in the cannellini beans and grated Parmesan cheese, stirring until the cheese melts and integrates, creating a silky texture.

  • 7

    Plate the risotto and gently place a freshly poached egg on top, letting its runny yolk enhance the creaminess of the dish.

  • 8

    Season with salt and pepper to taste and serve immediately.