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

Enjoy a comforting bowl of creamy mushroom risotto enhanced with lean chicken breast and a touch of Greek yogurt for creaminess. This dish is perfectly balanced, featuring tender Arborio rice cooked in savory vegetable broth, earthy mushrooms, and a hint of caramelized onion, finished with a swirl of nutrient-packed Greek yogurt.

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NUTRITION

331kcal
Protein
35.5g
Fat
6g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Arborio Rice (100g)

3 ounces Chicken Breast (85g)

1 cup Mushrooms (70g)

1 cup Low-Sodium Vegetable Broth (240g)

1/4 cup Nonfat Greek Yogurt (60g)

1 teaspoon Olive Oil (5g)

1/4 cup chopped Yellow Onion (40g)

1 clove Garlic (3g)

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped yellow onion and garlic until they become fragrant and slightly translucent.

  • 2

    Add the sliced mushrooms to the pan and cook for about 3-4 minutes until they soften and release their moisture.

  • 3

    Stir in the Arborio rice to coat it with the oil and vegetables, cooking for an additional minute.

  • 4

    Pour in the low-sodium vegetable broth, stirring continuously. Allow the risotto to simmer, stirring occasionally, until the rice is nearly tender and has absorbed most of the liquid, about 15-18 minutes.

  • 5

    While the risotto is cooking, grill or pan-sear the chicken breast until fully cooked. Once cooked, dice the chicken into bite-sized pieces.

  • 6

    Fold the diced chicken into the risotto, and add the nonfat Greek yogurt to create a creamy consistency. Stir well to combine.

  • 7

    Season with salt and pepper to taste, and serve warm.

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

Enjoy a comforting bowl of creamy mushroom risotto enhanced with lean chicken breast and a touch of Greek yogurt for creaminess. This dish is perfectly balanced, featuring tender Arborio rice cooked in savory vegetable broth, earthy mushrooms, and a hint of caramelized onion, finished with a swirl of nutrient-packed Greek yogurt.

NUTRITION

331kcal
Protein
35.5g
Fat
6g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Arborio Rice (100g)

3 ounces Chicken Breast (85g)

1 cup Mushrooms (70g)

1 cup Low-Sodium Vegetable Broth (240g)

1/4 cup Nonfat Greek Yogurt (60g)

1 teaspoon Olive Oil (5g)

1/4 cup chopped Yellow Onion (40g)

1 clove Garlic (3g)

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped yellow onion and garlic until they become fragrant and slightly translucent.

  • 2

    Add the sliced mushrooms to the pan and cook for about 3-4 minutes until they soften and release their moisture.

  • 3

    Stir in the Arborio rice to coat it with the oil and vegetables, cooking for an additional minute.

  • 4

    Pour in the low-sodium vegetable broth, stirring continuously. Allow the risotto to simmer, stirring occasionally, until the rice is nearly tender and has absorbed most of the liquid, about 15-18 minutes.

  • 5

    While the risotto is cooking, grill or pan-sear the chicken breast until fully cooked. Once cooked, dice the chicken into bite-sized pieces.

  • 6

    Fold the diced chicken into the risotto, and add the nonfat Greek yogurt to create a creamy consistency. Stir well to combine.

  • 7

    Season with salt and pepper to taste, and serve warm.