Herb-Infused Creamy Mushroom Risotto

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

Herb-Infused Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Herb-Infused Creamy Mushroom Risotto

Savor a luxuriously creamy mushroom risotto enhanced with aromatic herbs, featuring tender slices of grilled chicken breast and a touch of Parmesan for a subtle, tangy finish. This dish offers a comforting, balanced blend of flavors, perfect for a satisfying dinner that doesn't compromise on texture or taste.

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NUTRITION

539kcal
Protein
43.4g
Fat
14.8g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup uncooked Arborio Rice (60g)

1 cup sliced Button Mushrooms (70g)

1/4 medium Onion (25g)

1 clove Garlic (3g)

2 cups Vegetable Broth

1 tsp Olive Oil

1/4 cup grated Parmesan Cheese (25g)

3 oz Grilled Chicken Breast (85g)

2 tbsp Fresh Herbs (Thyme & Parsley, 6g)

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PREPARATION

  • 1

    Heat the vegetable broth in a saucepan and keep it simmering on low heat.

  • 2

    In a separate large pan, warm the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.

  • 3

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

  • 4

    Stir in the Arborio rice, allowing it to toast lightly for 1-2 minutes so it absorbs the flavors.

  • 5

    Pour in about a half cup of the simmering broth, stirring constantly until the liquid is mostly absorbed.

  • 6

    Continue adding the broth gradually, stirring frequently, until the rice reaches a creamy consistency and is cooked al dente.

  • 7

    Mix in the grated Parmesan cheese and chopped fresh herbs, adjusting seasonings to taste.

  • 8

    Fold in the sliced grilled chicken breast to incorporate additional protein and warmth.

  • 9

    Serve immediately, garnished with a sprinkle of extra herbs if desired.

Herb-Infused Creamy Mushroom Risotto

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

Herb-Infused Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Herb-Infused Creamy Mushroom Risotto

Savor a luxuriously creamy mushroom risotto enhanced with aromatic herbs, featuring tender slices of grilled chicken breast and a touch of Parmesan for a subtle, tangy finish. This dish offers a comforting, balanced blend of flavors, perfect for a satisfying dinner that doesn't compromise on texture or taste.

NUTRITION

539kcal
Protein
43.4g
Fat
14.8g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup uncooked Arborio Rice (60g)

1 cup sliced Button Mushrooms (70g)

1/4 medium Onion (25g)

1 clove Garlic (3g)

2 cups Vegetable Broth

1 tsp Olive Oil

1/4 cup grated Parmesan Cheese (25g)

3 oz Grilled Chicken Breast (85g)

2 tbsp Fresh Herbs (Thyme & Parsley, 6g)

PREPARATION

  • 1

    Heat the vegetable broth in a saucepan and keep it simmering on low heat.

  • 2

    In a separate large pan, warm the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.

  • 3

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

  • 4

    Stir in the Arborio rice, allowing it to toast lightly for 1-2 minutes so it absorbs the flavors.

  • 5

    Pour in about a half cup of the simmering broth, stirring constantly until the liquid is mostly absorbed.

  • 6

    Continue adding the broth gradually, stirring frequently, until the rice reaches a creamy consistency and is cooked al dente.

  • 7

    Mix in the grated Parmesan cheese and chopped fresh herbs, adjusting seasonings to taste.

  • 8

    Fold in the sliced grilled chicken breast to incorporate additional protein and warmth.

  • 9

    Serve immediately, garnished with a sprinkle of extra herbs if desired.