Savory Brown Rice Mushroom Risotto

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

Savory Brown Rice Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Savory Brown Rice Mushroom Risotto

Enjoy this hearty risotto featuring nutty brown rice, earthy mushrooms, and tender chicken breast in a savory vegetable broth with aromatic garlic and onion, finished with a touch of olive oil and grated parmesan. This dish balances comforting textures and rich flavors for a satisfying meal at any time of day.

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NUTRITION

384kcal
Protein
38.9g
Fat
10.8g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Brown Rice (100g)

1 cup sliced Mushrooms (70g)

1/4 medium Onion, diced (25g)

2 garlic cloves, minced (6g)

1 cup Vegetable Broth (240g)

1 tsp Olive Oil (5g)

100g Diced Chicken Breast

1 tbsp grated Parmesan Cheese (5g)

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PREPARATION

  • 1

    Heat the olive oil in a sauté pan over medium heat. Add the diced onion and minced garlic, and cook until translucent and fragrant.

  • 2

    Add the diced chicken breast to the pan and sauté until lightly browned and mostly cooked through.

  • 3

    Mix in the sliced mushrooms and allow them to soften, stirring occasionally.

  • 4

    Pour in the vegetable broth and add the cooked brown rice. Stir well to incorporate the flavors.

  • 5

    Let the risotto simmer for about 5-7 minutes until the broth has been absorbed and the dish reaches a creamy consistency. Stir occasionally.

  • 6

    Finish the risotto by stirring in the grated parmesan cheese. Taste and adjust seasoning if necessary.

  • 7

    Serve warm and enjoy your savory bowl of risotto.

Savory Brown Rice Mushroom Risotto

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

Savory Brown Rice Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Savory Brown Rice Mushroom Risotto

Enjoy this hearty risotto featuring nutty brown rice, earthy mushrooms, and tender chicken breast in a savory vegetable broth with aromatic garlic and onion, finished with a touch of olive oil and grated parmesan. This dish balances comforting textures and rich flavors for a satisfying meal at any time of day.

NUTRITION

384kcal
Protein
38.9g
Fat
10.8g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Brown Rice (100g)

1 cup sliced Mushrooms (70g)

1/4 medium Onion, diced (25g)

2 garlic cloves, minced (6g)

1 cup Vegetable Broth (240g)

1 tsp Olive Oil (5g)

100g Diced Chicken Breast

1 tbsp grated Parmesan Cheese (5g)

PREPARATION

  • 1

    Heat the olive oil in a sauté pan over medium heat. Add the diced onion and minced garlic, and cook until translucent and fragrant.

  • 2

    Add the diced chicken breast to the pan and sauté until lightly browned and mostly cooked through.

  • 3

    Mix in the sliced mushrooms and allow them to soften, stirring occasionally.

  • 4

    Pour in the vegetable broth and add the cooked brown rice. Stir well to incorporate the flavors.

  • 5

    Let the risotto simmer for about 5-7 minutes until the broth has been absorbed and the dish reaches a creamy consistency. Stir occasionally.

  • 6

    Finish the risotto by stirring in the grated parmesan cheese. Taste and adjust seasoning if necessary.

  • 7

    Serve warm and enjoy your savory bowl of risotto.