Healthy Creamy Mushroom Risotto

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

Healthy Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Mushroom Risotto

A delightful twist on classic risotto, featuring creamy arborio rice with earthy mushrooms, vibrant spinach, and sweet peas, complemented by succulent grilled chicken. This dish offers comforting creaminess with a balanced nutritional profile, perfect for a wholesome dinner.

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NUTRITION

482kcal
Protein
40.4g
Fat
10.6g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

50g Arborio Rice (1/3 cup dry)

1 cup sliced Mushrooms (70g)

0.25 small Yellow Onion, diced (25g)

1 clove Garlic, minced

1.5 cups Vegetable Broth

1 cup Fresh Spinach

0.33 cup Green Peas (50g)

2 tbsp Low-Fat Parmesan Cheese

1 tsp Olive Oil

3 oz Grilled Chicken Breast

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add diced onion and minced garlic, cooking until softened and fragrant.

  • 2

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

  • 3

    Stir in the Arborio rice, coating it well with the oil and vegetables. Toast the rice gently for a minute.

  • 4

    Pour in the vegetable broth gradually, stirring continuously as the rice absorbs the liquid. Allow the mixture to simmer and stir occasionally.

  • 5

    When the rice is halfway cooked, add green peas and fresh spinach. Continue stirring and adding small amounts of broth until the rice reaches a creamy texture and is fully cooked.

  • 6

    Stir in the low-fat Parmesan cheese, mixing until well incorporated and creamy.

  • 7

    Plate the risotto and top with slices or chunks of grilled chicken breast. Serve warm and enjoy this hearty yet balanced meal.

Healthy Creamy Mushroom Risotto

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

Healthy Creamy Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Mushroom Risotto

A delightful twist on classic risotto, featuring creamy arborio rice with earthy mushrooms, vibrant spinach, and sweet peas, complemented by succulent grilled chicken. This dish offers comforting creaminess with a balanced nutritional profile, perfect for a wholesome dinner.

NUTRITION

482kcal
Protein
40.4g
Fat
10.6g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

50g Arborio Rice (1/3 cup dry)

1 cup sliced Mushrooms (70g)

0.25 small Yellow Onion, diced (25g)

1 clove Garlic, minced

1.5 cups Vegetable Broth

1 cup Fresh Spinach

0.33 cup Green Peas (50g)

2 tbsp Low-Fat Parmesan Cheese

1 tsp Olive Oil

3 oz Grilled Chicken Breast

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add diced onion and minced garlic, cooking until softened and fragrant.

  • 2

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

  • 3

    Stir in the Arborio rice, coating it well with the oil and vegetables. Toast the rice gently for a minute.

  • 4

    Pour in the vegetable broth gradually, stirring continuously as the rice absorbs the liquid. Allow the mixture to simmer and stir occasionally.

  • 5

    When the rice is halfway cooked, add green peas and fresh spinach. Continue stirring and adding small amounts of broth until the rice reaches a creamy texture and is fully cooked.

  • 6

    Stir in the low-fat Parmesan cheese, mixing until well incorporated and creamy.

  • 7

    Plate the risotto and top with slices or chunks of grilled chicken breast. Serve warm and enjoy this hearty yet balanced meal.