Creamy Mushroom Risotto with Chicken

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

Creamy Mushroom Risotto with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Risotto with Chicken

Enjoy a comforting plate of creamy mushroom risotto elevated with tender chicken breast pieces. The dish boasts a velvety texture with earthy mushrooms, aromatic onions, and a rich finish of Parmesan, making it an ideal meal at any time of day.

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NUTRITION

449kcal
Protein
44.8g
Fat
11.9g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Arborio Rice (uncooked)

1 cup sliced mushrooms

1/4 cup diced onion

1 garlic clove

4 ounces Chicken Breast

2 tbsp grated Parmesan Cheese

1 tsp Olive Oil

1 cup Vegetable Broth

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium pan over medium heat. Add diced onion and garlic; sauté until softened and fragrant.

  • 2

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

  • 3

    Stir in the Arborio rice, ensuring each grain gets coated with the oil and blends of flavors.

  • 4

    Pour in the vegetable broth gradually, stirring frequently. Allow the rice to absorb the broth, adding more as needed until the rice is tender and creamy.

  • 5

    Meanwhile, season the chicken breast with salt and pepper. In a separate pan, sear the chicken over medium-high heat until cooked through. Once done, dice into bite-sized pieces.

  • 6

    Fold the diced chicken into the risotto once the rice has reached a creamy consistency. Stir in the grated Parmesan cheese, adjusting seasoning with salt and pepper.

  • 7

    Serve hot and enjoy immediately.

Creamy Mushroom Risotto with Chicken

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

Creamy Mushroom Risotto with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Risotto with Chicken

Enjoy a comforting plate of creamy mushroom risotto elevated with tender chicken breast pieces. The dish boasts a velvety texture with earthy mushrooms, aromatic onions, and a rich finish of Parmesan, making it an ideal meal at any time of day.

NUTRITION

449kcal
Protein
44.8g
Fat
11.9g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Arborio Rice (uncooked)

1 cup sliced mushrooms

1/4 cup diced onion

1 garlic clove

4 ounces Chicken Breast

2 tbsp grated Parmesan Cheese

1 tsp Olive Oil

1 cup Vegetable Broth

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium pan over medium heat. Add diced onion and garlic; sauté until softened and fragrant.

  • 2

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

  • 3

    Stir in the Arborio rice, ensuring each grain gets coated with the oil and blends of flavors.

  • 4

    Pour in the vegetable broth gradually, stirring frequently. Allow the rice to absorb the broth, adding more as needed until the rice is tender and creamy.

  • 5

    Meanwhile, season the chicken breast with salt and pepper. In a separate pan, sear the chicken over medium-high heat until cooked through. Once done, dice into bite-sized pieces.

  • 6

    Fold the diced chicken into the risotto once the rice has reached a creamy consistency. Stir in the grated Parmesan cheese, adjusting seasoning with salt and pepper.

  • 7

    Serve hot and enjoy immediately.