Healthy Creamy Mushroom Risotto

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

Healthy Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Mushroom Risotto

Enjoy a luscious twist on the classic risotto with a creamy, mushroom-infused base enhanced by a light tang of Greek yogurt and savory notes of Parmesan. Tender pieces of chicken breast add a protein boost, while the delicate blend of sautéed mushrooms, onions, and garlic creates a comforting, well-rounded meal perfect for dinner.

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NUTRITION

559kcal
Protein
53g
Fat
14.8g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry Arborio Rice (~43g)

1 cup sliced Mushrooms (~70g)

1/4 medium Onion, diced (~25g)

1 clove Garlic, minced

1/3 cup grated low-fat Parmesan Cheese (~37g)

1/2 cup Nonfat Greek Yogurt (~123g)

1 tsp Olive Oil (~4.5g)

3 oz Cooked Chicken Breast (~85g)

1.5 cups Vegetable Broth

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PREPARATION

  • 1

    In a saucepan, bring the vegetable broth to a simmer and keep it warm.

  • 2

    Heat the olive oil in a large non-stick skillet over medium heat. Sauté the diced onion and minced garlic until softened and translucent.

  • 3

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.

  • 4

    Stir in the Arborio rice, allowing it to toast lightly for about 1 minute to absorb the flavors.

  • 5

    Gradually ladle in the warm vegetable broth, about 1/3 cup at a time, stirring continuously. Allow each addition to be absorbed before adding the next, creating a creamy texture.

  • 6

    Once the rice is tender and the liquid mostly absorbed (about 18-20 minutes), stir in the cooked chicken breast pieces.

  • 7

    Remove the skillet from heat and blend in the grated Parmesan cheese and nonfat Greek yogurt until the risotto becomes creamy and well combined.

  • 8

    Season with salt and pepper to taste. Serve immediately while warm and enjoy your healthy, protein-packed, creamy mushroom risotto.

Healthy Creamy Mushroom Risotto

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

Healthy Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Mushroom Risotto

Enjoy a luscious twist on the classic risotto with a creamy, mushroom-infused base enhanced by a light tang of Greek yogurt and savory notes of Parmesan. Tender pieces of chicken breast add a protein boost, while the delicate blend of sautéed mushrooms, onions, and garlic creates a comforting, well-rounded meal perfect for dinner.

NUTRITION

559kcal
Protein
53g
Fat
14.8g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry Arborio Rice (~43g)

1 cup sliced Mushrooms (~70g)

1/4 medium Onion, diced (~25g)

1 clove Garlic, minced

1/3 cup grated low-fat Parmesan Cheese (~37g)

1/2 cup Nonfat Greek Yogurt (~123g)

1 tsp Olive Oil (~4.5g)

3 oz Cooked Chicken Breast (~85g)

1.5 cups Vegetable Broth

PREPARATION

  • 1

    In a saucepan, bring the vegetable broth to a simmer and keep it warm.

  • 2

    Heat the olive oil in a large non-stick skillet over medium heat. Sauté the diced onion and minced garlic until softened and translucent.

  • 3

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.

  • 4

    Stir in the Arborio rice, allowing it to toast lightly for about 1 minute to absorb the flavors.

  • 5

    Gradually ladle in the warm vegetable broth, about 1/3 cup at a time, stirring continuously. Allow each addition to be absorbed before adding the next, creating a creamy texture.

  • 6

    Once the rice is tender and the liquid mostly absorbed (about 18-20 minutes), stir in the cooked chicken breast pieces.

  • 7

    Remove the skillet from heat and blend in the grated Parmesan cheese and nonfat Greek yogurt until the risotto becomes creamy and well combined.

  • 8

    Season with salt and pepper to taste. Serve immediately while warm and enjoy your healthy, protein-packed, creamy mushroom risotto.