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 rich and velvety mushroom risotto infused with the earthy flavors of mixed mushrooms, a touch of unsweetened almond milk for creaminess, and delicate Parmesan. Topped with tender grilled chicken breast and vibrant edamame, this dish beautifully marries complex textures and bright flavors, making it a satisfying yet balanced meal.

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NUTRITION

571kcal
Protein
46.6g
Fat
13.5g
Carbs
68.0g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Arborio rice (65g)

1 cup sliced mixed mushrooms (70g)

1/4 medium onion, finely chopped (25g)

2 cloves garlic, minced (6g)

1/2 teaspoon olive oil (2.3g)

1 cup low-sodium vegetable broth (240ml)

1/4 cup unsweetened almond milk (60ml)

2 tablespoons grated Parmesan cheese (10g)

1/2 cup shelled edamame (75g)

3 ounces grilled chicken breast (85g)

1 tablespoon chopped fresh parsley

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion and minced garlic, sautéing until fragrant and translucent.

  • 2

    Add the Arborio rice to the saucepan and toast it for about 1-2 minutes until it begins to turn slightly translucent around the edges.

  • 3

    Pour in the vegetable broth gradually, stirring continuously to help the rice absorb the liquid. Allow the broth to be mostly absorbed before adding a bit more.

  • 4

    Mix in the sliced mushrooms and continue stirring, letting the mushrooms soften and release their flavors.

  • 5

    Once the rice is nearly tender (after about 18-20 minutes), stir in the unsweetened almond milk and grated Parmesan cheese, which will create a creamy texture.

  • 6

    Gently fold in the shelled edamame to incorporate a boost of protein and texture.

  • 7

    Slice the grilled chicken breast into strips and layer on top of the risotto. Allow the residual heat of the risotto to warm the chicken slightly.

  • 8

    Finish by sprinkling freshly chopped parsley, and season with salt and pepper to taste 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 rich and velvety mushroom risotto infused with the earthy flavors of mixed mushrooms, a touch of unsweetened almond milk for creaminess, and delicate Parmesan. Topped with tender grilled chicken breast and vibrant edamame, this dish beautifully marries complex textures and bright flavors, making it a satisfying yet balanced meal.

NUTRITION

571kcal
Protein
46.6g
Fat
13.5g
Carbs
68.0g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Arborio rice (65g)

1 cup sliced mixed mushrooms (70g)

1/4 medium onion, finely chopped (25g)

2 cloves garlic, minced (6g)

1/2 teaspoon olive oil (2.3g)

1 cup low-sodium vegetable broth (240ml)

1/4 cup unsweetened almond milk (60ml)

2 tablespoons grated Parmesan cheese (10g)

1/2 cup shelled edamame (75g)

3 ounces grilled chicken breast (85g)

1 tablespoon chopped fresh parsley

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion and minced garlic, sautéing until fragrant and translucent.

  • 2

    Add the Arborio rice to the saucepan and toast it for about 1-2 minutes until it begins to turn slightly translucent around the edges.

  • 3

    Pour in the vegetable broth gradually, stirring continuously to help the rice absorb the liquid. Allow the broth to be mostly absorbed before adding a bit more.

  • 4

    Mix in the sliced mushrooms and continue stirring, letting the mushrooms soften and release their flavors.

  • 5

    Once the rice is nearly tender (after about 18-20 minutes), stir in the unsweetened almond milk and grated Parmesan cheese, which will create a creamy texture.

  • 6

    Gently fold in the shelled edamame to incorporate a boost of protein and texture.

  • 7

    Slice the grilled chicken breast into strips and layer on top of the risotto. Allow the residual heat of the risotto to warm the chicken slightly.

  • 8

    Finish by sprinkling freshly chopped parsley, and season with salt and pepper to taste before serving.