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

Savor a luxuriously creamy mushroom risotto accentuated by tender pieces of grilled chicken breast. This dish features a harmonious blend of earthy cremini mushrooms, aromatic shallots and garlic, enriched by a splash of white wine and a hint of Parmesan cheese. Finished with a light drizzle of olive oil and fresh parsley, it delivers a delightful balance of creaminess and savory depth, making it a perfect meal for dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

544kcal
Protein
47.2g
Fat
14.8g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Arborio Rice (100g, raw)

3 ounces grilled Chicken Breast (85g)

1 cup Cremini Mushrooms (70g)

1 medium Shallot (30g)

2 cloves Garlic

2 cups Vegetable Broth (480g/ml)

1/4 cup Dry White Wine (60ml)

1/4 cup grated Parmesan Cheese (28g)

1 teaspoon Olive Oil (4.5g)

2 tablespoons Fresh Parsley

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the Arborio rice under cold water and set aside.

  • 2

    Finely dice the shallot and mince the garlic. Slice the cremini mushrooms into even pieces.

  • 3

    Using a non-stick pan, heat the teaspoon of olive oil over medium heat. Sauté the shallot and garlic until fragrant and translucent.

  • 4

    Add the sliced mushrooms to the pan and cook until they release their moisture and become tender.

  • 5

    Pour in the Arborio rice and toast for about 1-2 minutes to lightly coat the grains with the flavors.

  • 6

    Deglaze the pan by adding the dry white wine and allow it to reduce slightly.

  • 7

    Gradually add the vegetable broth, about 1/2 cup at a time, stirring continuously and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and cooked to al dente consistency.

  • 8

    Gently fold in the grated Parmesan cheese and chopped fresh parsley.

  • 9

    Top the risotto with slices or small chunks of pre-grilled chicken breast.

  • 10

    Taste and adjust seasonings if needed, then serve warm.

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

Savor a luxuriously creamy mushroom risotto accentuated by tender pieces of grilled chicken breast. This dish features a harmonious blend of earthy cremini mushrooms, aromatic shallots and garlic, enriched by a splash of white wine and a hint of Parmesan cheese. Finished with a light drizzle of olive oil and fresh parsley, it delivers a delightful balance of creaminess and savory depth, making it a perfect meal for dinner.

NUTRITION

544kcal
Protein
47.2g
Fat
14.8g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Arborio Rice (100g, raw)

3 ounces grilled Chicken Breast (85g)

1 cup Cremini Mushrooms (70g)

1 medium Shallot (30g)

2 cloves Garlic

2 cups Vegetable Broth (480g/ml)

1/4 cup Dry White Wine (60ml)

1/4 cup grated Parmesan Cheese (28g)

1 teaspoon Olive Oil (4.5g)

2 tablespoons Fresh Parsley

PREPARATION

  • 1

    Rinse the Arborio rice under cold water and set aside.

  • 2

    Finely dice the shallot and mince the garlic. Slice the cremini mushrooms into even pieces.

  • 3

    Using a non-stick pan, heat the teaspoon of olive oil over medium heat. Sauté the shallot and garlic until fragrant and translucent.

  • 4

    Add the sliced mushrooms to the pan and cook until they release their moisture and become tender.

  • 5

    Pour in the Arborio rice and toast for about 1-2 minutes to lightly coat the grains with the flavors.

  • 6

    Deglaze the pan by adding the dry white wine and allow it to reduce slightly.

  • 7

    Gradually add the vegetable broth, about 1/2 cup at a time, stirring continuously and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and cooked to al dente consistency.

  • 8

    Gently fold in the grated Parmesan cheese and chopped fresh parsley.

  • 9

    Top the risotto with slices or small chunks of pre-grilled chicken breast.

  • 10

    Taste and adjust seasonings if needed, then serve warm.