YOUR SOLIN GENERATED RECIPE
Healthy Creamy Mushroom Risotto with Chicken
Enjoy a hearty yet light mushroom risotto enriched with lean chicken breast and a creamy finish from Greek yogurt and Parmesan. This wholesome dish features perfectly cooked Arborio rice in a savory vegetable broth, infused with the earthy flavor of mushrooms and a hint of garlic and onion, creating a balanced, nutritious meal that's comforting and satisfying.
INGREDIENTS
1/2 cup Arborio Rice (dry)
1 cup sliced Mushrooms
2 cups Vegetable Broth
1/4 cup chopped Onion
2 cloves Garlic (minced)
1 tsp Olive Oil
6 ounces diced Chicken Breast
2 tbsp grated Parmesan Cheese
1/4 cup Non-Fat Greek Yogurt
1 tbsp Fresh Parsley
PREPARATION
In a medium saucepan, heat the vegetable broth and keep it warm over low heat.
In a separate large pan, heat the olive oil over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and cook for another minute.
Add the diced chicken breast to the pan and cook until lightly browned and cooked through.
Stir in the Arborio rice, allowing it to toast slightly for about 1-2 minutes.
Add the sliced mushrooms and begin adding the warm broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding the next ladle.
Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
Once the risotto reaches a creamy consistency, stir in the grated Parmesan cheese and non-fat Greek yogurt to enhance the creaminess.
Season with salt and pepper to taste, and garnish with freshly chopped parsley before serving.