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

Indulge in a velvety, nutrient-rich mushroom risotto featuring tender pieces of chicken breast, earthy mushrooms, and a creamy finish from low-fat Greek yogurt, all finished with a hint of parmesan and fresh parsley for a balanced, comforting meal.

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NUTRITION

448kcal
Protein
46.4g
Fat
7.8g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

3 ounces diced cooked chicken breast

50 grams Arborio Rice

100 grams mushrooms

1/4 medium onion

2 garlic cloves

1.5 cups vegetable broth

1/2 cup low-fat Greek yogurt

1 teaspoon olive oil

1 tablespoon grated parmesan cheese

1 tablespoon fresh parsley

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.

  • 2

    Add the Arborio rice to the pan and toast lightly for about 2 minutes, stirring constantly to coat the rice with oil.

  • 3

    Pour in the vegetable broth gradually, stirring consistently. Allow the rice to absorb the broth, adding more as needed, until the rice is cooked through and has a creamy consistency.

  • 4

    In a separate pan, sauté the mushrooms until they are tender and lightly browned.

  • 5

    Fold the sautéed mushrooms and diced chicken breast into the risotto. Stir in the low-fat Greek yogurt to achieve a creamy texture.

  • 6

    Season with a pinch of salt and pepper, then top with grated parmesan cheese and fresh parsley.

  • 7

    Serve 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

Indulge in a velvety, nutrient-rich mushroom risotto featuring tender pieces of chicken breast, earthy mushrooms, and a creamy finish from low-fat Greek yogurt, all finished with a hint of parmesan and fresh parsley for a balanced, comforting meal.

NUTRITION

448kcal
Protein
46.4g
Fat
7.8g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

3 ounces diced cooked chicken breast

50 grams Arborio Rice

100 grams mushrooms

1/4 medium onion

2 garlic cloves

1.5 cups vegetable broth

1/2 cup low-fat Greek yogurt

1 teaspoon olive oil

1 tablespoon grated parmesan cheese

1 tablespoon fresh parsley

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.

  • 2

    Add the Arborio rice to the pan and toast lightly for about 2 minutes, stirring constantly to coat the rice with oil.

  • 3

    Pour in the vegetable broth gradually, stirring consistently. Allow the rice to absorb the broth, adding more as needed, until the rice is cooked through and has a creamy consistency.

  • 4

    In a separate pan, sauté the mushrooms until they are tender and lightly browned.

  • 5

    Fold the sautéed mushrooms and diced chicken breast into the risotto. Stir in the low-fat Greek yogurt to achieve a creamy texture.

  • 6

    Season with a pinch of salt and pepper, then top with grated parmesan cheese and fresh parsley.

  • 7

    Serve warm and enjoy your healthy, protein-packed creamy mushroom risotto.