YOUR SOLIN GENERATED RECIPE
Creamy Mushroom Risotto with Fresh Herbs
A comforting and creamy risotto featuring tender Arborio rice simmered with earthy mushrooms, white beans, lentils, and a hint of fresh herbs, finished with a sprinkle of Parmesan cheese and a touch of grilled chicken for an extra protein boost. This dish offers a rich, velvety texture and a burst of savory flavors perfect for a satisfying meal.
INGREDIENTS
1/3 cup dry Arborio Rice (~60g)
100g Cremini Mushrooms
1/4 medium Yellow Onion
1 Garlic Clove
2 cups Vegetable Broth
1 tsp Olive Oil
1/4 cup cooked Cannellini Beans
1/3 cup cooked Lentils
2 ounces Grilled Chicken Breast
2 tbsp Parmesan Cheese
2 tbsp Fresh Herbs (Parsley & Thyme), chopped
PREPARATION
In a medium saucepan, warm the vegetable broth over low heat.
In a separate large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent.
Add the sliced cremini mushrooms to the skillet and cook until they are soft and lightly browned.
Stir in the Arborio rice, ensuring it is well coated with the oil and flavors. Toast the rice for about 2 minutes.
Begin adding the warm vegetable broth one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding the next ladle.
Once the rice is halfway cooked, stir in the cannellini beans and cooked lentils for an extra boost of protein and creaminess.
Fold in the chopped grilled chicken breast, letting it warm through with the rice and vegetables.
When the rice is fully tender and has reached a creamy consistency, remove the skillet from heat. Stir in the grated Parmesan cheese and fresh herbs.
Taste and adjust seasoning as necessary. Serve immediately, enjoying the luxurious creaminess of the mushroom risotto.