YOUR SOLIN GENERATED RECIPE
Healthy Creamy Mushroom Risotto with Chicken
Savor the earthy depth of cremini mushrooms combined with the creamy texture of nonfat Greek yogurt in this elevated risotto, perfectly paired with lean grilled chicken. Each spoonful offers a delightful balance of aromatic herbs, tender chicken, and rich, velvety rice for a fulfilling and wholesome meal.
INGREDIENTS
3 oz Chicken Breast
0.33 cup Arborio Rice (uncooked)
1 cup Cremini Mushrooms, sliced
0.25 cup Onion, diced
1 Garlic clove
2 cups Low-Sodium Chicken Broth
0.25 cup Nonfat Greek Yogurt
0.5 tbsp Olive Oil
2 tbsp Fresh Parsley, chopped
PREPARATION
Season the chicken breast with a pinch of salt and pepper, then grill or pan-sear it over medium heat until cooked through, about 4-5 minutes per side. Once done, slice into strips and set aside.
In a medium saucepan, heat the olive oil over medium heat. Sauté the diced onions until translucent, then add the minced garlic and cook until fragrant.
Add the sliced cremini mushrooms and cook until they start to brown and release their moisture, about 5 minutes.
Stir in the Arborio rice, allowing it to toast lightly with the vegetables for 1-2 minutes.
Begin adding the low-sodium chicken broth gradually, about 1/2 cup at a time. Stir continuously, allowing the rice to absorb the broth before adding more. Continue this process until the rice is tender and creamy, approximately 18-20 minutes.
Lower the heat and stir in the nonfat Greek yogurt to achieve a creamy consistency. Adjust seasoning with salt and pepper as needed.
Fold in the sliced grilled chicken and let it warm through in the risotto mixture.
Garnish with fresh chopped parsley before serving.