Healthy Creamy Mushroom Risotto with Grilled Chicken

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

Healthy Creamy Mushroom Risotto with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Mushroom Risotto with Grilled Chicken

Enjoy a comforting bowl of creamy mushroom risotto enriched with succulent grilled chicken. This dish combines the earthy flavors of cremini mushrooms and aromatic garlic with the richness of Parmesan, all brought together in a light yet satisfying risotto. It’s a perfect meal for breakfast, lunch, or dinner that provides a balanced blend of protein and wholesome ingredients.

Try 7 days free, then $12.99 / mo.

NUTRITION

580kcal
Protein
51.1g
Fat
16.1g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup uncooked Arborio Rice (~45g)

1 cup sliced Cremini Mushrooms (~100g)

1/4 medium Onion (~25g)

1 clove Garlic (~3g)

1 teaspoon Olive Oil (~5g)

1 cup Vegetable Broth (~240g)

1/4 cup Dry White Wine (~60g)

1/4 cup grated Parmesan Cheese (~25g)

4 ounces Grilled Chicken Breast (~113g)

2 tablespoons Fresh Parsley (~8g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat and add the chopped onions and garlic. Sauté until the onions become translucent.

  • 2

    Add the sliced mushrooms and cook until they start to soften and release their moisture.

  • 3

    Stir in the Arborio rice, allowing it to toast lightly for a couple of minutes.

  • 4

    Pour in the white wine and let it cook off as you stir continuously.

  • 5

    Gradually add the warm vegetable broth, about 1/4 cup at a time, stirring constantly until the rice absorbs the liquid before adding more.

  • 6

    Once the rice is creamy and cooked through (about 18-20 minutes), fold in the grated Parmesan cheese.

  • 7

    Gently mix in the diced grilled chicken breast and heat through.

  • 8

    Season with salt and pepper to taste and garnish with fresh parsley before serving.

Healthy Creamy Mushroom Risotto with Grilled Chicken

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

Healthy Creamy Mushroom Risotto with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Mushroom Risotto with Grilled Chicken

Enjoy a comforting bowl of creamy mushroom risotto enriched with succulent grilled chicken. This dish combines the earthy flavors of cremini mushrooms and aromatic garlic with the richness of Parmesan, all brought together in a light yet satisfying risotto. It’s a perfect meal for breakfast, lunch, or dinner that provides a balanced blend of protein and wholesome ingredients.

NUTRITION

580kcal
Protein
51.1g
Fat
16.1g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup uncooked Arborio Rice (~45g)

1 cup sliced Cremini Mushrooms (~100g)

1/4 medium Onion (~25g)

1 clove Garlic (~3g)

1 teaspoon Olive Oil (~5g)

1 cup Vegetable Broth (~240g)

1/4 cup Dry White Wine (~60g)

1/4 cup grated Parmesan Cheese (~25g)

4 ounces Grilled Chicken Breast (~113g)

2 tablespoons Fresh Parsley (~8g)

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat and add the chopped onions and garlic. Sauté until the onions become translucent.

  • 2

    Add the sliced mushrooms and cook until they start to soften and release their moisture.

  • 3

    Stir in the Arborio rice, allowing it to toast lightly for a couple of minutes.

  • 4

    Pour in the white wine and let it cook off as you stir continuously.

  • 5

    Gradually add the warm vegetable broth, about 1/4 cup at a time, stirring constantly until the rice absorbs the liquid before adding more.

  • 6

    Once the rice is creamy and cooked through (about 18-20 minutes), fold in the grated Parmesan cheese.

  • 7

    Gently mix in the diced grilled chicken breast and heat through.

  • 8

    Season with salt and pepper to taste and garnish with fresh parsley before serving.