YOUR SOLIN GENERATED RECIPE
Healthy Creamy Mushroom Risotto
Dive into a comforting bowl of creamy mushroom risotto, accented with savory diced chicken breast, tender mushrooms, and a hint of white wine. This dish features perfectly cooked Arborio rice slowly simmered in a vegetable broth and finished with fresh spinach and a sprinkle of Parmesan, creating a harmonious blend of flavors and textures that feels both indulgent and wholesome.
INGREDIENTS
60g Arborio Rice
100g Mushrooms
3 oz diced Chicken Breast
15g grated Parmesan Cheese
1 tsp Olive Oil
1 cup Vegetable Broth
1/4 cup White Wine
1 cup Spinach
1 medium Shallot
2 cloves Garlic
PREPARATION
Heat olive oil in a large pan over medium heat. Sauté the finely chopped shallot and garlic until fragrant.
Add the diced chicken breast and cook until lightly browned.
Stir in the sliced mushrooms and cook until they begin to soften, about 3-4 minutes.
Add Arborio rice to the pan and stir to lightly toast the grains for about 1-2 minutes.
Pour in the white wine and let it simmer until mostly absorbed.
Gradually add the vegetable broth, stirring continuously, allowing the liquid to absorb before adding more. Continue until the rice is creamy and cooked through.
Stir in the fresh spinach until wilted, then fold in the grated Parmesan cheese.
Season with salt and pepper to taste, and serve immediately.