YOUR SOLIN GENERATED RECIPE
Lighter Creamy Mushroom Risotto
Enjoy a lighter twist on the classic risotto with earthy mushrooms, tender diced chicken breast, and a hint of cream and Parmesan. This dish offers a luxurious creamy texture balanced by the savory flavors of sautéed onions, garlic, and mushrooms, making it a satisfying meal for any time of day.
INGREDIENTS
50g Arborio Rice
100g Sliced Mushrooms
240ml Low-Sodium Vegetable Broth
2 tbsp Light Cream
25g Chopped Onion
1 clove Garlic (minced)
1 tsp Olive Oil
10g Grated Parmesan Cheese
3 oz Diced Chicken Breast
PREPARATION
In a medium saucepan, warm the vegetable broth over low heat and keep it simmering.
In a large skillet or pot, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until they become soft and fragrant.
Add the diced chicken breast to the skillet and cook until it is lightly browned and cooked through. Remove the chicken from the skillet and set aside.
Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 3-4 minutes.
Stir in the Arborio rice with the mushrooms and toast it for about 1-2 minutes, ensuring each grain gets coated with the olive oil and flavors.
Begin adding the simmering broth gradually, about 1/2 cup at a time. Stir continuously and allow the rice to absorb the broth before adding the next addition.
Continue this process for about 18-20 minutes until the rice is creamy and just tender.
Stir in the light cream and grated Parmesan cheese, mixing well until the risotto reaches a creamy consistency.
Return the cooked chicken to the skillet and warm through. Adjust seasoning with salt and pepper as desired before serving.