Creamy Mushroom and Spinach Risotto

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

Creamy Mushroom and Spinach Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom and Spinach Risotto

Savor the creamy, savory comfort of this mushroom and spinach risotto enhanced with a lean protein boost from tender chicken breast. Each spoonful delivers a delightful balance of earthy mushrooms, fresh spinach, and a hint of parmesan, all lovingly stirred into perfectly cooked Arborio rice. This dish is a gratifying meal that harmonizes textures, flavors, and a nutritional profile ideal for a well-rounded dinner.

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NUTRITION

534kcal
Protein
43.3g
Fat
10.3g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Arborio Rice (70g)

100g Mushrooms

1 cup Fresh Spinach (30g)

1/4 medium Onion (25g)

1 clove Garlic (3g)

1 cup Vegetable Broth (240g)

1 tbsp Parmesan Cheese (5g)

1 tsp Olive Oil (5g)

100g Chicken Breast

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the finely chopped onion and garlic; sauté until translucent.

  • 3

    Stir in the Arborio rice and toast it lightly for 1-2 minutes until it becomes slightly translucent at the edges.

  • 4

    Pour in the vegetable broth gradually, stirring continuously to help the rice absorb the liquid.

  • 5

    Add the sliced mushrooms and continue to stir as the rice cooks, about 15-18 minutes, until it reaches a creamy consistency.

  • 6

    Mix in the fresh spinach and let it wilt into the risotto.

  • 7

    In a separate pan, lightly season and cook the chicken breast until fully cooked; then chop into bite-sized pieces.

  • 8

    Gently fold the chicken into the risotto, ensuring even distribution of flavors.

  • 9

    Finish by stirring in the grated Parmesan cheese, and adjust seasoning as needed before serving.

Creamy Mushroom and Spinach Risotto

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

Creamy Mushroom and Spinach Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom and Spinach Risotto

Savor the creamy, savory comfort of this mushroom and spinach risotto enhanced with a lean protein boost from tender chicken breast. Each spoonful delivers a delightful balance of earthy mushrooms, fresh spinach, and a hint of parmesan, all lovingly stirred into perfectly cooked Arborio rice. This dish is a gratifying meal that harmonizes textures, flavors, and a nutritional profile ideal for a well-rounded dinner.

NUTRITION

534kcal
Protein
43.3g
Fat
10.3g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Arborio Rice (70g)

100g Mushrooms

1 cup Fresh Spinach (30g)

1/4 medium Onion (25g)

1 clove Garlic (3g)

1 cup Vegetable Broth (240g)

1 tbsp Parmesan Cheese (5g)

1 tsp Olive Oil (5g)

100g Chicken Breast

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the finely chopped onion and garlic; sauté until translucent.

  • 3

    Stir in the Arborio rice and toast it lightly for 1-2 minutes until it becomes slightly translucent at the edges.

  • 4

    Pour in the vegetable broth gradually, stirring continuously to help the rice absorb the liquid.

  • 5

    Add the sliced mushrooms and continue to stir as the rice cooks, about 15-18 minutes, until it reaches a creamy consistency.

  • 6

    Mix in the fresh spinach and let it wilt into the risotto.

  • 7

    In a separate pan, lightly season and cook the chicken breast until fully cooked; then chop into bite-sized pieces.

  • 8

    Gently fold the chicken into the risotto, ensuring even distribution of flavors.

  • 9

    Finish by stirring in the grated Parmesan cheese, and adjust seasoning as needed before serving.