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

Enjoy a warm, comforting bowl of creamy mushroom risotto enriched with succulent shrimp and a hint of tangy Parmesan. This dish balances the earthy flavors of sautéed mushrooms and onions with the bright taste of shrimp, all brought together by the creamy texture of Arborio rice. Perfect for a nourishing dinner that satisfies both palate and protein goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

525kcal
Protein
42.8g
Fat
13g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Arborio Rice (60g)

100g Mushrooms

0.25 medium Yellow Onion (25g)

4 oz Shrimp (112g)

1 oz Low-Fat Parmesan Cheese (28g)

1 tsp Olive Oil (5g)

1 cup Low-Sodium Vegetable Broth (240g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small saucepan, warm the vegetable broth over low heat.

  • 2

    In a larger pan, heat the olive oil over medium heat. Add the diced yellow onion and sauté until translucent.

  • 3

    Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 4-5 minutes.

  • 4

    Stir in the Arborio rice and toast it lightly for 1-2 minutes until well coated with the oil and vegetables.

  • 5

    Gradually add the warmed vegetable broth to the rice, stirring frequently. Allow the rice to absorb the broth slowly. Continue this process until the rice becomes creamy and tender, about 18-20 minutes.

  • 6

    Meanwhile, in a separate skillet, add the shrimp and cook over medium heat until they are pink and opaque, about 2-3 minutes per side.

  • 7

    Once the risotto has reached a creamy consistency and the rice is cooked through, gently fold in the cooked shrimp.

  • 8

    Finish by stirring in the grated low-fat Parmesan cheese until well incorporated and creamy.

  • 9

    Season with salt and pepper to taste if desired. Serve warm and enjoy!

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

Enjoy a warm, comforting bowl of creamy mushroom risotto enriched with succulent shrimp and a hint of tangy Parmesan. This dish balances the earthy flavors of sautéed mushrooms and onions with the bright taste of shrimp, all brought together by the creamy texture of Arborio rice. Perfect for a nourishing dinner that satisfies both palate and protein goals.

NUTRITION

525kcal
Protein
42.8g
Fat
13g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Arborio Rice (60g)

100g Mushrooms

0.25 medium Yellow Onion (25g)

4 oz Shrimp (112g)

1 oz Low-Fat Parmesan Cheese (28g)

1 tsp Olive Oil (5g)

1 cup Low-Sodium Vegetable Broth (240g)

PREPARATION

  • 1

    In a small saucepan, warm the vegetable broth over low heat.

  • 2

    In a larger pan, heat the olive oil over medium heat. Add the diced yellow onion and sauté until translucent.

  • 3

    Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 4-5 minutes.

  • 4

    Stir in the Arborio rice and toast it lightly for 1-2 minutes until well coated with the oil and vegetables.

  • 5

    Gradually add the warmed vegetable broth to the rice, stirring frequently. Allow the rice to absorb the broth slowly. Continue this process until the rice becomes creamy and tender, about 18-20 minutes.

  • 6

    Meanwhile, in a separate skillet, add the shrimp and cook over medium heat until they are pink and opaque, about 2-3 minutes per side.

  • 7

    Once the risotto has reached a creamy consistency and the rice is cooked through, gently fold in the cooked shrimp.

  • 8

    Finish by stirring in the grated low-fat Parmesan cheese until well incorporated and creamy.

  • 9

    Season with salt and pepper to taste if desired. Serve warm and enjoy!