Fresh Herb Creamy Mushroom Risotto

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

Fresh Herb Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Fresh Herb Creamy Mushroom Risotto

A velvety risotto bursting with earthy mushrooms, fresh herbs, and a creamy blend of tangy Greek yogurt and sharp Parmesan. This dish melds the comforting creaminess of a classic risotto with a bright herbal finish, making it perfect for any meal of the day.

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NUTRITION

436kcal
Protein
33g
Fat
9.8g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

40 g Arborio Rice

100 g Mushrooms

30 g Yellow Onion

1 tsp Olive Oil

1 cup Vegetable Broth

15 g Parmesan Cheese

150 g Low-Fat Greek Yogurt

70 g Shelled Edamame

5 g Mixed Fresh Herbs (Parsley & Basil)

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Sauté the chopped yellow onion until translucent, then add the sliced mushrooms and cook until they begin to soften.

  • 3

    Stir in the Arborio rice and toast for about 1-2 minutes until lightly golden.

  • 4

    Gradually add the vegetable broth, about 1/4 cup at a time, stirring constantly, allowing the rice to absorb the liquid before adding more.

  • 5

    Once the rice is creamy and tender (around 18-20 minutes), fold in the shelled edamame for added protein and texture.

  • 6

    Remove from heat and stir in the Parmesan cheese and low-fat Greek yogurt until the risotto is velvety and well combined.

  • 7

    Finish with a sprinkle of mixed fresh herbs, season with salt and pepper to taste, and serve immediately.

Fresh Herb Creamy Mushroom Risotto

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

Fresh Herb Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Fresh Herb Creamy Mushroom Risotto

A velvety risotto bursting with earthy mushrooms, fresh herbs, and a creamy blend of tangy Greek yogurt and sharp Parmesan. This dish melds the comforting creaminess of a classic risotto with a bright herbal finish, making it perfect for any meal of the day.

NUTRITION

436kcal
Protein
33g
Fat
9.8g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

40 g Arborio Rice

100 g Mushrooms

30 g Yellow Onion

1 tsp Olive Oil

1 cup Vegetable Broth

15 g Parmesan Cheese

150 g Low-Fat Greek Yogurt

70 g Shelled Edamame

5 g Mixed Fresh Herbs (Parsley & Basil)

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Sauté the chopped yellow onion until translucent, then add the sliced mushrooms and cook until they begin to soften.

  • 3

    Stir in the Arborio rice and toast for about 1-2 minutes until lightly golden.

  • 4

    Gradually add the vegetable broth, about 1/4 cup at a time, stirring constantly, allowing the rice to absorb the liquid before adding more.

  • 5

    Once the rice is creamy and tender (around 18-20 minutes), fold in the shelled edamame for added protein and texture.

  • 6

    Remove from heat and stir in the Parmesan cheese and low-fat Greek yogurt until the risotto is velvety and well combined.

  • 7

    Finish with a sprinkle of mixed fresh herbs, season with salt and pepper to taste, and serve immediately.