Creamy Herb Mushroom Risotto

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

Creamy Herb Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Herb Mushroom Risotto

A silky, comforting risotto featuring earthy mushrooms and fresh herbs, brightened by a touch of tangy Greek yogurt and enriched with Parmesan cheese. A hint of tender chicken adds a boost of protein, making it a versatile meal for any time of day.

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NUTRITION

417kcal
Protein
38.7g
Fat
10.7g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

50g Arborio Rice

150g sliced Mushrooms

250ml Vegetable Broth

1 tsp Olive Oil

20g Parmesan Cheese

1/4 cup Nonfat Greek Yogurt

50g cooked Chicken Breast

2 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add the sliced mushrooms and sauté until they soften and begin to brown.

  • 2

    Stir in the Arborio rice and toast for about 1-2 minutes until the grains are slightly translucent around the edges.

  • 3

    Pour in the vegetable broth gradually, stirring frequently. Allow the rice to absorb the broth slowly, adding more as needed, until the rice becomes creamy and al dente.

  • 4

    Fold in the Parmesan cheese and nonfat Greek yogurt to create a rich, creamy texture.

  • 5

    Gently mix in the cooked chicken breast for added protein and flavor.

  • 6

    Season with salt, pepper, and fresh mixed herbs, stirring to combine all the flavors.

  • 7

    Serve warm, garnished with a sprinkle of extra herbs or Parmesan if desired.

Creamy Herb Mushroom Risotto

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

Creamy Herb Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Herb Mushroom Risotto

A silky, comforting risotto featuring earthy mushrooms and fresh herbs, brightened by a touch of tangy Greek yogurt and enriched with Parmesan cheese. A hint of tender chicken adds a boost of protein, making it a versatile meal for any time of day.

NUTRITION

417kcal
Protein
38.7g
Fat
10.7g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

50g Arborio Rice

150g sliced Mushrooms

250ml Vegetable Broth

1 tsp Olive Oil

20g Parmesan Cheese

1/4 cup Nonfat Greek Yogurt

50g cooked Chicken Breast

2 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add the sliced mushrooms and sauté until they soften and begin to brown.

  • 2

    Stir in the Arborio rice and toast for about 1-2 minutes until the grains are slightly translucent around the edges.

  • 3

    Pour in the vegetable broth gradually, stirring frequently. Allow the rice to absorb the broth slowly, adding more as needed, until the rice becomes creamy and al dente.

  • 4

    Fold in the Parmesan cheese and nonfat Greek yogurt to create a rich, creamy texture.

  • 5

    Gently mix in the cooked chicken breast for added protein and flavor.

  • 6

    Season with salt, pepper, and fresh mixed herbs, stirring to combine all the flavors.

  • 7

    Serve warm, garnished with a sprinkle of extra herbs or Parmesan if desired.