YOUR SOLIN GENERATED RECIPE
Healthy Creamy Mushroom Risotto with Chicken
Enjoy this comforting and creamy mushroom risotto elevated with tender seared chicken breast. The dish features arborio rice slowly cooked in a flavorful broth with earthy mushrooms, aromatic garlic and onion, finished with a touch of olive oil and a sprinkle of Parmesan cheese, making it both satisfying and protein-packed.
INGREDIENTS
4 oz Chicken Breast
0.33 cup dry Arborio Rice
100 g Cremini Mushrooms
0.25 medium Yellow Onion
1 clove Garlic
2 cups Low-Sodium Vegetable Broth
1 tsp Olive Oil
2 tbsp Low-Fat Parmesan Cheese
1 tbsp Fresh Parsley
PREPARATION
Season the chicken breast lightly with salt and pepper. Sear in a non-stick skillet over medium-high heat with half the olive oil until cooked through (about 4-5 minutes per side). Remove, let rest, and then slice into strips.
In a separate medium saucepan, heat the remaining olive oil over medium heat. Sauté the chopped onion and minced garlic until the onion is translucent.
Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
Pour in the Arborio rice, stirring continuously so the rice is well-coated with the oil and vegetables.
Gradually add the vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and cooked al dente (about 18-20 minutes).
Once the rice is cooked, stir in the Parmesan cheese for a creamy finish. Adjust the seasoning with salt and pepper as needed.
Plate the risotto and top with the sliced chicken breast. Garnish with freshly chopped parsley.