Creamy Mushroom Brown Rice Risotto

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

Creamy Mushroom Brown Rice Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Brown Rice Risotto

Enjoy a warm, creamy risotto where nutty brown rice meets earthy mushrooms and a hint of tangy Greek yogurt. This dish delivers an elegant blend of textures and flavors, crowned with a sprinkle of Parmesan and aromatic sautéed shallots and garlic for a rich, satisfying meal.

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NUTRITION

496kcal
Protein
36.9g
Fat
10g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Rice (195g)

1 cup Sliced Cremini Mushrooms (70g)

1 cup Low-Sodium Vegetable Broth (240g)

1 teaspoon Extra Virgin Olive Oil

1/4 cup Diced Yellow Onion (40g)

2 tablespoons Grated Parmesan Cheese (10g)

2/3 cup Low-Fat Greek Yogurt (80g)

1 clove Minced Garlic

Pinch Freshly Ground Black Pepper

Salt to taste

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PREPARATION

  • 1

    In a medium saucepan, warm the vegetable broth over low heat to keep it simmering.

  • 2

    In a separate deep skillet or pan, heat the olive oil over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

  • 3

    Add the sliced mushrooms to the pan and cook until they begin to soften, about 4-5 minutes.

  • 4

    Stir in the cooked brown rice and let it toast slightly with the vegetables for about 2 minutes.

  • 5

    Slowly add the warm vegetable broth to the rice mixture, stirring continuously so that the rice absorbs the liquid gradually to create a creamy texture.

  • 6

    Once the liquid is mostly absorbed and the rice reaches your desired consistency, remove the pan from heat.

  • 7

    Stir in the grated Parmesan cheese and low-fat Greek yogurt until fully incorporated, and season with freshly ground black pepper and salt to taste.

  • 8

    Serve the risotto warm, garnished with an extra sprinkle of Parmesan if desired.

Creamy Mushroom Brown Rice Risotto

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

Creamy Mushroom Brown Rice Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Brown Rice Risotto

Enjoy a warm, creamy risotto where nutty brown rice meets earthy mushrooms and a hint of tangy Greek yogurt. This dish delivers an elegant blend of textures and flavors, crowned with a sprinkle of Parmesan and aromatic sautéed shallots and garlic for a rich, satisfying meal.

NUTRITION

496kcal
Protein
36.9g
Fat
10g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Rice (195g)

1 cup Sliced Cremini Mushrooms (70g)

1 cup Low-Sodium Vegetable Broth (240g)

1 teaspoon Extra Virgin Olive Oil

1/4 cup Diced Yellow Onion (40g)

2 tablespoons Grated Parmesan Cheese (10g)

2/3 cup Low-Fat Greek Yogurt (80g)

1 clove Minced Garlic

Pinch Freshly Ground Black Pepper

Salt to taste

PREPARATION

  • 1

    In a medium saucepan, warm the vegetable broth over low heat to keep it simmering.

  • 2

    In a separate deep skillet or pan, heat the olive oil over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

  • 3

    Add the sliced mushrooms to the pan and cook until they begin to soften, about 4-5 minutes.

  • 4

    Stir in the cooked brown rice and let it toast slightly with the vegetables for about 2 minutes.

  • 5

    Slowly add the warm vegetable broth to the rice mixture, stirring continuously so that the rice absorbs the liquid gradually to create a creamy texture.

  • 6

    Once the liquid is mostly absorbed and the rice reaches your desired consistency, remove the pan from heat.

  • 7

    Stir in the grated Parmesan cheese and low-fat Greek yogurt until fully incorporated, and season with freshly ground black pepper and salt to taste.

  • 8

    Serve the risotto warm, garnished with an extra sprinkle of Parmesan if desired.