Creamy Mushroom Risotto with Chicken

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

Creamy Mushroom Risotto with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Risotto with Chicken

Enjoy a velvety, savory risotto bursting with tender mushrooms and a hint of richness from a light drizzle of Parmesan, complemented by lean chicken breast for an added protein boost. This dish pairs the earthy flavor of mushrooms with the creamy texture of perfectly cooked Arborio rice, culminating in a delightful, balanced meal suitable for dinner.

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NUTRITION

560kcal
Protein
39.7g
Fat
9.2g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Arborio Rice (uncooked)

4 ounces Chicken Breast

1 cup sliced Mushrooms

1/4 cup diced Onion

2 cloves Garlic

1.5 cups Low-Sodium Chicken Broth

2 tbsp grated Low-Fat Parmesan Cheese

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 2

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

  • 3

    Stir in the Arborio rice, ensuring each grain is coated with the oil and flavors. Toast the rice for 1-2 minutes.

  • 4

    Gradually add the chicken broth (warm) about 1/2 cup at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente.

  • 5

    While the risotto is simmering, season the chicken breast with salt and pepper. Grill or pan-sear the chicken until fully cooked and lightly charred on the outside, then slice into strips.

  • 6

    Once the risotto reaches a creamy consistency, stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed.

  • 7

    Plate the risotto and top with the sliced chicken. Serve immediately.

Creamy Mushroom Risotto with Chicken

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

Creamy Mushroom Risotto with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Risotto with Chicken

Enjoy a velvety, savory risotto bursting with tender mushrooms and a hint of richness from a light drizzle of Parmesan, complemented by lean chicken breast for an added protein boost. This dish pairs the earthy flavor of mushrooms with the creamy texture of perfectly cooked Arborio rice, culminating in a delightful, balanced meal suitable for dinner.

NUTRITION

560kcal
Protein
39.7g
Fat
9.2g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Arborio Rice (uncooked)

4 ounces Chicken Breast

1 cup sliced Mushrooms

1/4 cup diced Onion

2 cloves Garlic

1.5 cups Low-Sodium Chicken Broth

2 tbsp grated Low-Fat Parmesan Cheese

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 2

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

  • 3

    Stir in the Arborio rice, ensuring each grain is coated with the oil and flavors. Toast the rice for 1-2 minutes.

  • 4

    Gradually add the chicken broth (warm) about 1/2 cup at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente.

  • 5

    While the risotto is simmering, season the chicken breast with salt and pepper. Grill or pan-sear the chicken until fully cooked and lightly charred on the outside, then slice into strips.

  • 6

    Once the risotto reaches a creamy consistency, stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed.

  • 7

    Plate the risotto and top with the sliced chicken. Serve immediately.