Wholesome Creamy Mushroom Risotto

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

Wholesome Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Wholesome Creamy Mushroom Risotto

A comforting twist on traditional risotto that pairs earthy mushrooms with a creamy finish enhanced by Greek yogurt and a hint of Parmesan. Tender chicken breast boosts the protein profile while arborio rice and rich vegetable broth create a velvety texture that's perfect for a nourishing dinner.

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NUTRITION

442kcal
Protein
37.7g
Fat
9.8g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Arborio Rice (45g)

1 cup sliced Mushrooms (70g)

1/4 small Onion diced (25g)

1 clove Garlic minced (3g)

1 cup Vegetable Broth (240ml)

1 tbsp grated Parmesan Cheese (5g)

1 tsp Olive Oil (5ml)

2 tbsp Low-Fat Greek Yogurt (30g)

3 oz cooked Chicken Breast (85g, diced)

1 tbsp Fresh Parsley (3g)

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PREPARATION

  • 1

    In a medium saucepan, warm the vegetable broth and keep it at a gentle simmer.

  • 2

    Heat olive oil in a large skillet or saucepan over medium heat. Add the diced onion and sauté until softened, about 2-3 minutes.

  • 3

    Add the minced garlic and sliced mushrooms, cooking until mushrooms are tender and lightly browned, about 4-5 minutes.

  • 4

    Stir in the Arborio rice, coating well with the oil and vegetables, and toast for about 1-2 minutes until slightly translucent around the edges.

  • 5

    Begin adding the warm broth a ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next, about 15-18 minutes total, until the rice is creamy and al dente.

  • 6

    Fold in the diced cooked chicken breast and grated Parmesan cheese, stirring until well combined.

  • 7

    Remove from heat and gently mix in the low-fat Greek yogurt for a creamy finish. Adjust seasoning with salt and pepper if desired.

  • 8

    Garnish with chopped fresh parsley and serve immediately.

Wholesome Creamy Mushroom Risotto

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

Wholesome Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Wholesome Creamy Mushroom Risotto

A comforting twist on traditional risotto that pairs earthy mushrooms with a creamy finish enhanced by Greek yogurt and a hint of Parmesan. Tender chicken breast boosts the protein profile while arborio rice and rich vegetable broth create a velvety texture that's perfect for a nourishing dinner.

NUTRITION

442kcal
Protein
37.7g
Fat
9.8g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Arborio Rice (45g)

1 cup sliced Mushrooms (70g)

1/4 small Onion diced (25g)

1 clove Garlic minced (3g)

1 cup Vegetable Broth (240ml)

1 tbsp grated Parmesan Cheese (5g)

1 tsp Olive Oil (5ml)

2 tbsp Low-Fat Greek Yogurt (30g)

3 oz cooked Chicken Breast (85g, diced)

1 tbsp Fresh Parsley (3g)

PREPARATION

  • 1

    In a medium saucepan, warm the vegetable broth and keep it at a gentle simmer.

  • 2

    Heat olive oil in a large skillet or saucepan over medium heat. Add the diced onion and sauté until softened, about 2-3 minutes.

  • 3

    Add the minced garlic and sliced mushrooms, cooking until mushrooms are tender and lightly browned, about 4-5 minutes.

  • 4

    Stir in the Arborio rice, coating well with the oil and vegetables, and toast for about 1-2 minutes until slightly translucent around the edges.

  • 5

    Begin adding the warm broth a ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next, about 15-18 minutes total, until the rice is creamy and al dente.

  • 6

    Fold in the diced cooked chicken breast and grated Parmesan cheese, stirring until well combined.

  • 7

    Remove from heat and gently mix in the low-fat Greek yogurt for a creamy finish. Adjust seasoning with salt and pepper if desired.

  • 8

    Garnish with chopped fresh parsley and serve immediately.