YOUR SOLIN GENERATED RECIPE
Creamy Savory Mushroom Risotto with Seared Chicken
A comforting, creamy mushroom risotto elevated with tender, seared chicken breast. This dish blends the earthiness of sautéed mushrooms and aromatic garlic and shallots with the rich creaminess of Parmesan and a perfect al dente texture of Arborio rice. A balanced meal that’s both satisfying and nutrient-packed.
INGREDIENTS
50g Arborio Rice
150g White Button Mushrooms
240ml Low-Sodium Vegetable Stock
15g Grated Parmesan Cheese
1 tsp Olive Oil
1 medium Shallot
1 clove Garlic
4 oz Chicken Breast
PREPARATION
Season the chicken breast with a pinch of salt and pepper. In a skillet over medium-high heat, sear the chicken for about 4-5 minutes per side until fully cooked and set aside to rest before slicing.
In a separate large pan, heat the olive oil over medium heat. Add finely chopped shallot and minced garlic, sautéing for about 1-2 minutes until fragrant.
Add sliced mushrooms to the pan and continue to cook until they begin to soften and release their moisture, about 4-5 minutes.
Stir in the Arborio rice to coat it with the oil and vegetables. Toast the rice for 1-2 minutes until it turns slightly translucent around the edges.
Pour in the vegetable stock gradually, stirring frequently. Allow the rice to absorb the stock slowly over 20 minutes, adding more as needed, until the rice is creamy and cooked al dente.
Once the risotto has reached a creamy consistency, stir in the grated Parmesan cheese and season with salt and pepper to taste.
Slice the seared chicken breast and gently fold into the risotto or serve it on top. Enjoy the dish warm.