Light Creamy Mushroom Risotto with Chicken

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

Light Creamy Mushroom Risotto with Chicken

YOUR SOLIN GENERATED RECIPE

Light Creamy Mushroom Risotto with Chicken

Savor a delightful twist on traditional risotto where earthy mushrooms, tender pieces of chicken breast, and a hint of Parmesan come together in a creamy, comforting dish. Light yet satisfying, this risotto offers a balanced blend of flavors ideal for a wholesome meal any time of day.

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NUTRITION

517kcal
Protein
51.2g
Fat
16.1g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Arborio Rice (100 g)

1 cup sliced Mushrooms (70 g)

1/4 cup chopped Onion (40 g)

2 cloves minced Garlic (6 g)

1 teaspoon Olive Oil (4.5 g)

1/4 cup grated Parmesan Cheese (25 g)

1.5 cups Vegetable Stock

4 ounces cooked Chicken Breast, diced (113 g)

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PREPARATION

  • 1

    Heat a medium saucepan over low heat and warm the vegetable stock; keep it simmering on the side.

  • 2

    In a deep skillet or large pan, drizzle the olive oil and sauté the chopped onion and minced garlic until fragrant and translucent.

  • 3

    Add the sliced mushrooms and cook until they begin to soften and release their juices.

  • 4

    Add the Arborio rice to the pan, stirring to lightly toast the rice and coat it with the flavors from the vegetables.

  • 5

    Gradually add the warm vegetable stock to the rice mixture, stirring constantly. Allow the rice to absorb the stock slowly, creating a creamy consistency.

  • 6

    Fold in the diced cooked chicken breast, ensuring it heats through evenly.

  • 7

    Stir in the grated Parmesan cheese until melted and well combined, adding extra creaminess to the risotto.

  • 8

    Season with salt and pepper to taste and serve warm, enjoying the earthy flavors and light, creamy texture.

Light Creamy Mushroom Risotto with Chicken

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

Light Creamy Mushroom Risotto with Chicken

YOUR SOLIN GENERATED RECIPE

Light Creamy Mushroom Risotto with Chicken

Savor a delightful twist on traditional risotto where earthy mushrooms, tender pieces of chicken breast, and a hint of Parmesan come together in a creamy, comforting dish. Light yet satisfying, this risotto offers a balanced blend of flavors ideal for a wholesome meal any time of day.

NUTRITION

517kcal
Protein
51.2g
Fat
16.1g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Arborio Rice (100 g)

1 cup sliced Mushrooms (70 g)

1/4 cup chopped Onion (40 g)

2 cloves minced Garlic (6 g)

1 teaspoon Olive Oil (4.5 g)

1/4 cup grated Parmesan Cheese (25 g)

1.5 cups Vegetable Stock

4 ounces cooked Chicken Breast, diced (113 g)

PREPARATION

  • 1

    Heat a medium saucepan over low heat and warm the vegetable stock; keep it simmering on the side.

  • 2

    In a deep skillet or large pan, drizzle the olive oil and sauté the chopped onion and minced garlic until fragrant and translucent.

  • 3

    Add the sliced mushrooms and cook until they begin to soften and release their juices.

  • 4

    Add the Arborio rice to the pan, stirring to lightly toast the rice and coat it with the flavors from the vegetables.

  • 5

    Gradually add the warm vegetable stock to the rice mixture, stirring constantly. Allow the rice to absorb the stock slowly, creating a creamy consistency.

  • 6

    Fold in the diced cooked chicken breast, ensuring it heats through evenly.

  • 7

    Stir in the grated Parmesan cheese until melted and well combined, adding extra creaminess to the risotto.

  • 8

    Season with salt and pepper to taste and serve warm, enjoying the earthy flavors and light, creamy texture.