YOUR SOLIN GENERATED RECIPE
Healthy Creamy Mushroom Risotto
Enjoy a creamy, comforting mushroom risotto topped with succulent grilled chicken breast, perfectly balancing savory umami and subtle creaminess. This dish offers a delightful mix of textures from tender mushrooms and perfectly cooked grain, enhanced with aromatic garlic and onions, finished with a light sprinkle of lowfat parmesan cheese for an extra burst of flavor.
INGREDIENTS
3 oz Chicken Breast
1/4 cup dry Arborio Rice
1 cup chopped Cremini Mushrooms
1/4 medium Onion
1 clove Garlic
1/8 cup grated Lowfat Parmesan Cheese
1 cup Low Sodium Chicken Broth
1 tsp Olive Oil
2 sprigs Fresh Thyme
Salt & Pepper to taste
PREPARATION
Heat olive oil in a medium saucepan over medium heat. Add the finely chopped onion and garlic, and sauté until they become translucent and fragrant.
Add the chopped cremini mushrooms and thyme sprigs. Sauté the mixture for 3-4 minutes, allowing the mushrooms to soften and release their juices.
Stir in the dry Arborio rice, toasting it lightly with the vegetables for about 2 minutes. This helps the rice absorb the flavors.
Gradually add the low sodium chicken broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth at each addition before adding more, cooking until the rice is creamy and al dente (about 18-20 minutes).
While the risotto is simmering, season the chicken breast lightly with salt and pepper, and grill or pan-sear it until fully cooked. Once done, slice it into strips.
When the risotto reaches a creamy consistency, remove it from heat and stir in the lowfat parmesan cheese. Adjust seasoning with salt and pepper if necessary.
Plate the risotto and top with the sliced grilled chicken breast. Garnish with additional thyme if desired, and serve immediately.