Creamy Mushroom Risotto with Chicken

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

Creamy Mushroom Risotto with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Risotto with Chicken

A velvety, comforting mushroom risotto elevated with lean grilled chicken and a touch of Greek yogurt for creaminess. Perfectly balanced and indulgent without being heavy, this dish melds earthy mushrooms with al dente Arborio rice and a subtle Parmesan finish, creating a satisfying meal for any time of day.

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NUTRITION

480kcal
Protein
44.5g
Fat
11g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Arborio Rice (100g)

1 tsp Olive Oil (5g)

1 cup Sliced Cremini Mushrooms (70g)

1/4 small Yellow Onion, diced (25g)

1 clove Garlic, minced (3g)

2 cups Low-Sodium Chicken Broth (480ml)

1/4 cup Fat-Free Greek Yogurt (60g)

2 tbsp Grated Parmesan Cheese (10g)

1/4 cup Dry White Wine (60ml)

3 ounces Grilled Chicken Breast, diced (85g)

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the chicken broth in a small pot and keep it simmering on low heat.

  • 2

    In a separate large pan, warm the olive oil over medium heat and sauté the diced onion until translucent.

  • 3

    Add the minced garlic and sliced mushrooms, cooking until the mushrooms soften and release their juices.

  • 4

    Stir in the Arborio rice to coat it with the olive oil and vegetables, toasting for about 1-2 minutes.

  • 5

    Pour in the dry white wine, stirring until it is mostly absorbed by the rice.

  • 6

    Gradually add the warm chicken broth, about 1/2 cup at a time, stirring continuously and letting the rice absorb the liquid before adding more. Continue this process until the rice is creamy and cooked to al dente consistency.

  • 7

    Mix in the diced grilled chicken breast and fresh thyme, allowing the flavors to meld for a couple of minutes.

  • 8

    Remove the pan from heat and gently stir in the fat-free Greek yogurt and grated Parmesan cheese until well combined.

  • 9

    Season with salt and pepper to taste, then serve immediately for a comforting, creamy risotto experience.

Creamy Mushroom Risotto with Chicken

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

Creamy Mushroom Risotto with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Risotto with Chicken

A velvety, comforting mushroom risotto elevated with lean grilled chicken and a touch of Greek yogurt for creaminess. Perfectly balanced and indulgent without being heavy, this dish melds earthy mushrooms with al dente Arborio rice and a subtle Parmesan finish, creating a satisfying meal for any time of day.

NUTRITION

480kcal
Protein
44.5g
Fat
11g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Arborio Rice (100g)

1 tsp Olive Oil (5g)

1 cup Sliced Cremini Mushrooms (70g)

1/4 small Yellow Onion, diced (25g)

1 clove Garlic, minced (3g)

2 cups Low-Sodium Chicken Broth (480ml)

1/4 cup Fat-Free Greek Yogurt (60g)

2 tbsp Grated Parmesan Cheese (10g)

1/4 cup Dry White Wine (60ml)

3 ounces Grilled Chicken Breast, diced (85g)

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the chicken broth in a small pot and keep it simmering on low heat.

  • 2

    In a separate large pan, warm the olive oil over medium heat and sauté the diced onion until translucent.

  • 3

    Add the minced garlic and sliced mushrooms, cooking until the mushrooms soften and release their juices.

  • 4

    Stir in the Arborio rice to coat it with the olive oil and vegetables, toasting for about 1-2 minutes.

  • 5

    Pour in the dry white wine, stirring until it is mostly absorbed by the rice.

  • 6

    Gradually add the warm chicken broth, about 1/2 cup at a time, stirring continuously and letting the rice absorb the liquid before adding more. Continue this process until the rice is creamy and cooked to al dente consistency.

  • 7

    Mix in the diced grilled chicken breast and fresh thyme, allowing the flavors to meld for a couple of minutes.

  • 8

    Remove the pan from heat and gently stir in the fat-free Greek yogurt and grated Parmesan cheese until well combined.

  • 9

    Season with salt and pepper to taste, then serve immediately for a comforting, creamy risotto experience.