Creamy Herb Mushroom Risotto

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

Creamy Herb Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Herb Mushroom Risotto

Savor a velvety, herb-infused mushroom risotto enriched with tender lentils and silky tofu, finished with a delicate sprinkle of Parmesan. Each bite offers a harmonious blend of earthy mushrooms, fragrant herbs, and a light creaminess that elevates this comforting dish to a gourmet experience.

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NUTRITION

604kcal
Protein
35g
Fat
14.4g
Carbs
84.7g

SERVINGS

1 serving

INGREDIENTS

0.33 cup dry Arborio Rice (65g)

1 cup sliced mixed mushrooms (72g)

0.5 cup cooked green lentils (100g)

3 ounces extra firm tofu (85g)

1 ounce Parmesan Cheese (28g)

0.5 teaspoon olive oil (2.3g)

2 cups vegetable broth

2 tablespoons fresh chopped herbs (parsley & thyme)

2 cloves garlic

1 small shallot

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PREPARATION

  • 1

    Finely chop the garlic, shallot, and fresh herbs.

  • 2

    Heat the olive oil in a large, deep skillet over medium heat. Add the chopped shallot and garlic, sautéing until fragrant and translucent.

  • 3

    Add the sliced mushrooms and cook until they start to soften and release their moisture.

  • 4

    Stir in the Arborio rice, ensuring each grain is lightly toasted and coated with oil.

  • 5

    Pour in one cup of vegetable broth slowly, stirring continuously. Allow the rice to absorb the liquid before adding more.

  • 6

    Once the broth is mostly absorbed, add the cooked green lentils and crumble the tofu into the mixture. Continue adding the remaining broth gradually while stirring, creating a creamy consistency.

  • 7

    When the rice is tender and the texture is creamy, fold in the Parmesan cheese and chopped herbs.

  • 8

    Season with salt and pepper to taste, and serve immediately.

Creamy Herb Mushroom Risotto

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

Creamy Herb Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Herb Mushroom Risotto

Savor a velvety, herb-infused mushroom risotto enriched with tender lentils and silky tofu, finished with a delicate sprinkle of Parmesan. Each bite offers a harmonious blend of earthy mushrooms, fragrant herbs, and a light creaminess that elevates this comforting dish to a gourmet experience.

NUTRITION

604kcal
Protein
35g
Fat
14.4g
Carbs
84.7g

SERVINGS

1 serving

INGREDIENTS

0.33 cup dry Arborio Rice (65g)

1 cup sliced mixed mushrooms (72g)

0.5 cup cooked green lentils (100g)

3 ounces extra firm tofu (85g)

1 ounce Parmesan Cheese (28g)

0.5 teaspoon olive oil (2.3g)

2 cups vegetable broth

2 tablespoons fresh chopped herbs (parsley & thyme)

2 cloves garlic

1 small shallot

PREPARATION

  • 1

    Finely chop the garlic, shallot, and fresh herbs.

  • 2

    Heat the olive oil in a large, deep skillet over medium heat. Add the chopped shallot and garlic, sautéing until fragrant and translucent.

  • 3

    Add the sliced mushrooms and cook until they start to soften and release their moisture.

  • 4

    Stir in the Arborio rice, ensuring each grain is lightly toasted and coated with oil.

  • 5

    Pour in one cup of vegetable broth slowly, stirring continuously. Allow the rice to absorb the liquid before adding more.

  • 6

    Once the broth is mostly absorbed, add the cooked green lentils and crumble the tofu into the mixture. Continue adding the remaining broth gradually while stirring, creating a creamy consistency.

  • 7

    When the rice is tender and the texture is creamy, fold in the Parmesan cheese and chopped herbs.

  • 8

    Season with salt and pepper to taste, and serve immediately.