YOUR SOLIN GENERATED RECIPE
Creamy Wild Mushroom Cauliflower Risotto
Savor a luxurious, creamy risotto crafted with tender wild mushrooms, delicate cauliflower rice, and lightly sautéed chicken breast. This dish is accented with aromatic garlic and fresh thyme, finished with a sprinkle of grated Parmesan for a rich, velvety finish. A nutrient-packed, satisfying meal perfect for an indulgent dinner without straying from your macro goals.
INGREDIENTS
3 oz Chicken Breast
1 cup Cauliflower Rice
1 cup Wild Mushrooms
1/2 medium Yellow Onion
2 cloves Garlic
1 cup Low-Sodium Chicken Broth
1 tsp Olive Oil
1/4 cup Grated Parmesan Cheese
2 sprigs Fresh Thyme
Salt and Pepper to taste
PREPARATION
Begin by dicing the chicken breast into small pieces. Season lightly with salt and pepper.
Heat the olive oil in a medium pan over medium heat. Sauté the diced chicken until it's lightly browned and mostly cooked through, about 4-5 minutes. Remove the chicken and set aside.
In the same pan, add the chopped yellow onion and sauté until softened, about 2-3 minutes. Add minced garlic and sauté for another minute until fragrant.
Add the wild mushrooms to the pan and cook until they begin to release their moisture and soften, about 3-4 minutes.
Stir in the cauliflower rice and pour in the low-sodium chicken broth. Allow the mixture to simmer gently, stirring frequently, until the cauliflower is tender and the broth has reduced, about 5-7 minutes.
Return the cooked chicken to the pan and mix well. Adjust the seasoning with salt and pepper and add the fresh thyme sprigs.
Remove the thyme sprigs and stir in the grated Parmesan cheese to create a creamy texture.
Serve immediately, enjoying the comforting mix of tender chicken, earthy mushrooms, and velvety cauliflower risotto.