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 delightful twist on classic risotto, this dish features creamy arborio rice infused with savory mushroom and onion flavors, brightened by a touch of garlic and enriched with protein-packed cannellini beans and a sharp Parmesan finish. Perfectly balanced for a wholesome dinner, every spoonful delivers a comforting creaminess with a subtle, earthy aroma.

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NUTRITION

572kcal
Protein
33.4g
Fat
13.1g
Carbs
79.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Arborio Rice (200g)

1.5 cups sliced Mushrooms (100g)

0.5 medium Onion (40g)

1 clove Garlic (3g)

2 cups Vegetable Broth (480g)

1 cup Cannellini Beans (240g)

0.33 cup Grated Parmesan Cheese (33g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add chopped onion and garlic, and sauté until translucent and fragrant.

  • 2

    Add the sliced mushrooms and continue to sauté until they start to soften and release their juices.

  • 3

    Stir in the Arborio rice and toast lightly for 1-2 minutes, ensuring the rice is well coated with the oil and flavors.

  • 4

    Begin adding the vegetable broth gradually, about half a cup at a time, stirring continuously. Allow the rice to absorb the broth before adding more.

  • 5

    After about 15-18 minutes, when the rice is creamy and al dente, stir in the cannellini beans to warm through.

  • 6

    Remove the risotto from heat and fold in the grated Parmesan cheese. Season with salt and pepper to taste.

  • 7

    Serve immediately, enjoying the creamy, hearty textures and the boost of protein from the beans and cheese.

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 delightful twist on classic risotto, this dish features creamy arborio rice infused with savory mushroom and onion flavors, brightened by a touch of garlic and enriched with protein-packed cannellini beans and a sharp Parmesan finish. Perfectly balanced for a wholesome dinner, every spoonful delivers a comforting creaminess with a subtle, earthy aroma.

NUTRITION

572kcal
Protein
33.4g
Fat
13.1g
Carbs
79.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Arborio Rice (200g)

1.5 cups sliced Mushrooms (100g)

0.5 medium Onion (40g)

1 clove Garlic (3g)

2 cups Vegetable Broth (480g)

1 cup Cannellini Beans (240g)

0.33 cup Grated Parmesan Cheese (33g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add chopped onion and garlic, and sauté until translucent and fragrant.

  • 2

    Add the sliced mushrooms and continue to sauté until they start to soften and release their juices.

  • 3

    Stir in the Arborio rice and toast lightly for 1-2 minutes, ensuring the rice is well coated with the oil and flavors.

  • 4

    Begin adding the vegetable broth gradually, about half a cup at a time, stirring continuously. Allow the rice to absorb the broth before adding more.

  • 5

    After about 15-18 minutes, when the rice is creamy and al dente, stir in the cannellini beans to warm through.

  • 6

    Remove the risotto from heat and fold in the grated Parmesan cheese. Season with salt and pepper to taste.

  • 7

    Serve immediately, enjoying the creamy, hearty textures and the boost of protein from the beans and cheese.