Creamy Herb Mushroom Risotto

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

Creamy Herb Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Herb Mushroom Risotto

Savor the comforting warmth of this Creamy Herb Mushroom Risotto, where tender Arborio rice meets earthy mushrooms and succulent chicken breast, all infused with fresh herbs and a delicate creamy finish. Perfectly balanced between hearty protein and soothing creaminess, it’s an ideal meal whether enjoyed for breakfast, lunch, or dinner.

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NUTRITION

392kcal
Protein
34.6g
Fat
8.1g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Arborio Rice (uncooked)

1 cup Chopped Mushrooms

1 cup Low Sodium Chicken Broth

1 tsp Olive Oil

1/4 cup Diced Onion

1 tbsp Low-Fat Parmesan Cheese

2 tbsp Fresh Herbs (Parsley & Thyme)

1 clove Garlic, minced

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PREPARATION

  • 1

    Dice the chicken breast into small bite-sized pieces. Season lightly with salt and pepper if desired.

  • 2

    In a medium saucepan, heat the chicken broth and keep it warm on low heat.

  • 3

    In a separate pan, heat olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 4

    Add the chopped mushrooms to the pan and cook until they soften and release their moisture.

  • 5

    Stir in the Arborio rice, toasting it lightly with the vegetables for about 1-2 minutes.

  • 6

    Add the chicken pieces and cook until they begin to brown on the edges.

  • 7

    Gradually add the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

  • 8

    Once the rice is cooked, stir in the low-fat Parmesan cheese and fresh herbs.

  • 9

    Adjust seasoning to taste and serve immediately while warm.

Creamy Herb Mushroom Risotto

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

Creamy Herb Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Herb Mushroom Risotto

Savor the comforting warmth of this Creamy Herb Mushroom Risotto, where tender Arborio rice meets earthy mushrooms and succulent chicken breast, all infused with fresh herbs and a delicate creamy finish. Perfectly balanced between hearty protein and soothing creaminess, it’s an ideal meal whether enjoyed for breakfast, lunch, or dinner.

NUTRITION

392kcal
Protein
34.6g
Fat
8.1g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Arborio Rice (uncooked)

1 cup Chopped Mushrooms

1 cup Low Sodium Chicken Broth

1 tsp Olive Oil

1/4 cup Diced Onion

1 tbsp Low-Fat Parmesan Cheese

2 tbsp Fresh Herbs (Parsley & Thyme)

1 clove Garlic, minced

PREPARATION

  • 1

    Dice the chicken breast into small bite-sized pieces. Season lightly with salt and pepper if desired.

  • 2

    In a medium saucepan, heat the chicken broth and keep it warm on low heat.

  • 3

    In a separate pan, heat olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 4

    Add the chopped mushrooms to the pan and cook until they soften and release their moisture.

  • 5

    Stir in the Arborio rice, toasting it lightly with the vegetables for about 1-2 minutes.

  • 6

    Add the chicken pieces and cook until they begin to brown on the edges.

  • 7

    Gradually add the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

  • 8

    Once the rice is cooked, stir in the low-fat Parmesan cheese and fresh herbs.

  • 9

    Adjust seasoning to taste and serve immediately while warm.