YOUR SOLIN GENERATED RECIPE
Creamy Herb Mushroom Risotto with Chicken
Savor a delightful fusion of earthy mushrooms and tender chicken in this creamy herb risotto. The dish features a luscious blend of sautéed mushrooms, aromatic onions, and fresh herbs, enriched by a touch of Parmesan and a hint of olive oil, all perfectly balanced with a modest serving of Arborio rice. Each bite provides a comforting texture and a burst of flavor, making it an ideal choice for a satisfying dinner or hearty lunch.
INGREDIENTS
4 oz Chicken Breast
1/4 cup uncooked Arborio Rice (per serving portion from 1/2 cup total)
1 cup sliced Mushrooms
1 small diced Yellow Onion
2 cups Low-Sodium Vegetable Broth (divided per serving)
2 tbsp Grated Parmesan Cheese
1/2 tbsp Olive Oil
2 tbsp Fresh Mixed Herbs
1 clove Minced Garlic
PREPARATION
Cut the chicken breast into small bite-sized cubes and season lightly with salt and pepper.
In a medium saucepan, heat the vegetable broth and keep it warm on low heat.
In a large, deep skillet or pot, heat the olive oil over medium heat. Sauté the diced onion until translucent, then add the minced garlic and cook for an additional minute.
Add the cubed chicken and sauté until lightly browned on all sides.
Stir in the sliced mushrooms and cook until they begin to soften.
Add the Arborio rice to the pan and toast it lightly for about 1-2 minutes, allowing it to absorb the flavors.
Begin adding the warm broth gradually, one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding the next ladle of broth. Continue this process until the rice becomes creamy and tender.
Once the rice is cooked and has reached a creamy consistency, stir in the grated Parmesan cheese and chopped fresh herbs.
Adjust seasonings with salt and pepper to taste, and serve hot.