Creamy Brown Rice Mushroom Risotto

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

Creamy Brown Rice Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Brown Rice Mushroom Risotto

A comforting, creamy risotto featuring nutty brown rice and savory mushrooms enriched with a light blend of low‐fat cottage cheese, parmesan, and a hint of olive oil. This dish delivers a delicate balance of textures and flavors, making it a perfect meal for any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

353kcal
Protein
32.6g
Fat
9.6g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Brown Rice

1 cup sliced Mushrooms

1/4 small diced Onion

1 clove minced Garlic

1 cup Vegetable Broth

3/4 cup Low-Fat Cottage Cheese

1 tbsp grated Parmesan Cheese

1 tsp Olive Oil

1 large Egg White

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat olive oil in a nonstick skillet over medium heat.

  • 2

    Sauté the diced onion and minced garlic until soft and fragrant.

  • 3

    Add the sliced mushrooms and cook until they release their moisture and begin to brown.

  • 4

    Stir in the cooked brown rice, allowing it to warm through.

  • 5

    Pour in the vegetable broth gradually, stirring continuously to help the rice absorb the liquid.

  • 6

    Fold in the low-fat cottage cheese and grated parmesan, stirring until the mixture becomes creamy.

  • 7

    Lightly whisk the egg white in a small bowl and gently stir it into the risotto, cooking until it is fully incorporated for extra creaminess and protein.

  • 8

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

Creamy Brown Rice Mushroom Risotto

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

Creamy Brown Rice Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Brown Rice Mushroom Risotto

A comforting, creamy risotto featuring nutty brown rice and savory mushrooms enriched with a light blend of low‐fat cottage cheese, parmesan, and a hint of olive oil. This dish delivers a delicate balance of textures and flavors, making it a perfect meal for any time of the day.

NUTRITION

353kcal
Protein
32.6g
Fat
9.6g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Brown Rice

1 cup sliced Mushrooms

1/4 small diced Onion

1 clove minced Garlic

1 cup Vegetable Broth

3/4 cup Low-Fat Cottage Cheese

1 tbsp grated Parmesan Cheese

1 tsp Olive Oil

1 large Egg White

PREPARATION

  • 1

    Heat olive oil in a nonstick skillet over medium heat.

  • 2

    Sauté the diced onion and minced garlic until soft and fragrant.

  • 3

    Add the sliced mushrooms and cook until they release their moisture and begin to brown.

  • 4

    Stir in the cooked brown rice, allowing it to warm through.

  • 5

    Pour in the vegetable broth gradually, stirring continuously to help the rice absorb the liquid.

  • 6

    Fold in the low-fat cottage cheese and grated parmesan, stirring until the mixture becomes creamy.

  • 7

    Lightly whisk the egg white in a small bowl and gently stir it into the risotto, cooking until it is fully incorporated for extra creaminess and protein.

  • 8

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