YOUR SOLIN GENERATED RECIPE
Wholesome Creamy Mushroom Risotto
A comforting bowl of creamy mushroom risotto with tender chunks of chicken breast, finished with a sprinkle of Parmesan for a savory kick. This dish combines the earthy flavor of cremini mushrooms with the richness of a light broth, balanced by a touch of olive oil and fresh aromatics, offering a satisfying meal that's both hearty and nourishing.
INGREDIENTS
50 grams Arborio Rice
100 grams Chicken Breast (skinless, boneless)
100 grams Cremini Mushrooms
30 grams Onion
2 cloves Garlic
300 ml Low-Sodium Chicken Broth
1 teaspoon Olive Oil
20 grams Parmesan Cheese
PREPARATION
Warm the chicken broth in a saucepan and keep it on low heat.
Dice the onion and mince the garlic. Clean and slice the cremini mushrooms.
In a separate skillet or heavy-bottomed pan, heat the olive oil over medium heat. Sauté the diced onion and garlic until translucent and fragrant.
Add the sliced mushrooms to the pan and cook until they soften and begin to release their juices.
Stir in the Arborio rice, allowing it to toast slightly for about 1-2 minutes to absorb the flavors.
Begin adding the warm broth one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is nearly al dente, about 15-20 minutes.
Meanwhile, season the chicken breast lightly and either grill or pan-sear it until fully cooked. Once cooked, dice or shred the chicken into bite-sized pieces.
When the risotto reaches a creamy consistency and the rice is fully cooked, gently stir in the cooked chicken pieces.
Finish by stirring in the grated Parmesan cheese until well incorporated. Adjust seasoning with salt and pepper to taste.
Serve the risotto hot and enjoy the comforting blend of creamy rice, earthy mushrooms, and hearty chicken.