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

Savor a velvety mushroom risotto enhanced with tender diced chicken breast and a touch of Parmesan for creaminess. Each bite bursts with savory notes from earthy mushrooms and aromatic garlic, creating a balanced dish that’s both comforting and nutrition-packed, perfect for a wholesome dinner.

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NUTRITION

466kcal
Protein
39g
Fat
11.8g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

1 serving Arborio Rice (50g dry)

1 cup sliced white mushrooms (100g)

1 serving diced Chicken Breast (85g)

1 serving grated Parmesan Cheese (15g)

1 teaspoon Olive Oil

1 serving chopped Onion (30g)

1 clove minced Garlic

1 cup Vegetable Broth

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion and minced garlic until fragrant and the onion becomes translucent.

  • 2

    Add the diced chicken breast and cook until lightly browned on all sides.

  • 3

    Stir in the Arborio rice and toast for about 1-2 minutes, ensuring each grain is well-coated with oil and flavors.

  • 4

    Pour in the vegetable broth gradually while stirring continuously, allowing the rice to absorb the liquid slowly.

  • 5

    Once the broth is well incorporated, add the sliced mushrooms and continue to cook, stirring frequently.

  • 6

    When the rice is creamy and cooked al dente, remove the pan from heat. Stir in the grated Parmesan cheese for extra creaminess.

  • 7

    Season with salt and pepper to taste and let the risotto sit briefly to meld the flavors before serving.

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

Savor a velvety mushroom risotto enhanced with tender diced chicken breast and a touch of Parmesan for creaminess. Each bite bursts with savory notes from earthy mushrooms and aromatic garlic, creating a balanced dish that’s both comforting and nutrition-packed, perfect for a wholesome dinner.

NUTRITION

466kcal
Protein
39g
Fat
11.8g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

1 serving Arborio Rice (50g dry)

1 cup sliced white mushrooms (100g)

1 serving diced Chicken Breast (85g)

1 serving grated Parmesan Cheese (15g)

1 teaspoon Olive Oil

1 serving chopped Onion (30g)

1 clove minced Garlic

1 cup Vegetable Broth

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion and minced garlic until fragrant and the onion becomes translucent.

  • 2

    Add the diced chicken breast and cook until lightly browned on all sides.

  • 3

    Stir in the Arborio rice and toast for about 1-2 minutes, ensuring each grain is well-coated with oil and flavors.

  • 4

    Pour in the vegetable broth gradually while stirring continuously, allowing the rice to absorb the liquid slowly.

  • 5

    Once the broth is well incorporated, add the sliced mushrooms and continue to cook, stirring frequently.

  • 6

    When the rice is creamy and cooked al dente, remove the pan from heat. Stir in the grated Parmesan cheese for extra creaminess.

  • 7

    Season with salt and pepper to taste and let the risotto sit briefly to meld the flavors before serving.