Creamy Mushroom Risotto with Fresh Spinach

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

Creamy Mushroom Risotto with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Risotto with Fresh Spinach

Indulge in a velvety, comforting risotto featuring tender Arborio rice slowly simmered with earthy mushrooms, vibrant fresh spinach, and succulent chicken breast, all enriched with a subtle creaminess from nonfat Greek yogurt and finished with a delicate sprinkle of Parmesan. This dish harmoniously blends textures and flavors to deliver a balanced meal that delights the palate.

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NUTRITION

475kcal
Protein
37.8g
Fat
9.3g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

50g Arborio Rice

50g Chicken Breast, cooked

100g White Button Mushrooms

50g Fresh Spinach

50g Green Peas

1/4 cup Nonfat Greek Yogurt

40g Chopped Onion

1 tsp Olive Oil

200ml Vegetable Broth

10g Parmesan Cheese

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion until translucent.

  • 2

    Add the sliced mushrooms and cook until they begin to soften, about 3-4 minutes.

  • 3

    Stir in the Arborio rice, allowing it to toast slightly for 1-2 minutes.

  • 4

    Gradually add the vegetable broth, about 1/2 cup at a time, stirring continuously until the liquid is absorbed before adding more.

  • 5

    Once the rice is nearly cooked (about 15-18 minutes total), fold in the green peas and diced cooked chicken breast.

  • 6

    Reduce the heat and stir in the nonfat Greek yogurt to create a creamy consistency, then add the fresh spinach and allow it to wilt.

  • 7

    Finish by sprinkling grated Parmesan cheese over the risotto, stirring gently to combine.

  • 8

    Season with salt and pepper to taste and serve immediately.

Creamy Mushroom Risotto with Fresh Spinach

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

Creamy Mushroom Risotto with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Risotto with Fresh Spinach

Indulge in a velvety, comforting risotto featuring tender Arborio rice slowly simmered with earthy mushrooms, vibrant fresh spinach, and succulent chicken breast, all enriched with a subtle creaminess from nonfat Greek yogurt and finished with a delicate sprinkle of Parmesan. This dish harmoniously blends textures and flavors to deliver a balanced meal that delights the palate.

NUTRITION

475kcal
Protein
37.8g
Fat
9.3g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

50g Arborio Rice

50g Chicken Breast, cooked

100g White Button Mushrooms

50g Fresh Spinach

50g Green Peas

1/4 cup Nonfat Greek Yogurt

40g Chopped Onion

1 tsp Olive Oil

200ml Vegetable Broth

10g Parmesan Cheese

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion until translucent.

  • 2

    Add the sliced mushrooms and cook until they begin to soften, about 3-4 minutes.

  • 3

    Stir in the Arborio rice, allowing it to toast slightly for 1-2 minutes.

  • 4

    Gradually add the vegetable broth, about 1/2 cup at a time, stirring continuously until the liquid is absorbed before adding more.

  • 5

    Once the rice is nearly cooked (about 15-18 minutes total), fold in the green peas and diced cooked chicken breast.

  • 6

    Reduce the heat and stir in the nonfat Greek yogurt to create a creamy consistency, then add the fresh spinach and allow it to wilt.

  • 7

    Finish by sprinkling grated Parmesan cheese over the risotto, stirring gently to combine.

  • 8

    Season with salt and pepper to taste and serve immediately.