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

Enjoy a luxuriously creamy mushroom risotto enriched with tender chicken breast, perfectly balanced with aromatic onions, garlic, white wine, and Parmesan cheese. This dish brings together earthy mushrooms, al dente Arborio rice, and a silky vegetable broth finish, making every bite a comforting experience.

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NUTRITION

557kcal
Protein
32.9g
Fat
23.3g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Arborio Rice (90g)

1 cup sliced Mushrooms (70g)

1/4 medium Onion (35g)

2 cloves Garlic (6g)

2 cups Vegetable Broth (480g)

1/4 cup White Wine (60g)

1/4 cup grated Parmesan Cheese (25g)

1 tablespoon Olive Oil (15g)

50g Chicken Breast, diced

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PREPARATION

  • 1

    Heat olive oil in a large pan over medium heat and sauté the diced chicken breast until lightly browned. Remove and set aside.

  • 2

    In the same pan, add chopped onions and garlic, and sauté until the onions become translucent and fragrant.

  • 3

    Add the sliced mushrooms and cook until they begin to soften and release their moisture.

  • 4

    Stir in the Arborio rice, allowing it to toast lightly, coating each grain in the oil and flavors.

  • 5

    Pour in the white wine and stir until most of the liquid is absorbed.

  • 6

    Gradually add the vegetable broth, one ladleful at a time, stirring continuously. Allow the rice to absorb the broth before adding the next portion.

  • 7

    Once the rice is creamy and al dente, stir in the cooked chicken breast and grated Parmesan cheese.

  • 8

    Season with salt and pepper to taste, and serve hot, garnished with extra Parmesan if desired.

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

Enjoy a luxuriously creamy mushroom risotto enriched with tender chicken breast, perfectly balanced with aromatic onions, garlic, white wine, and Parmesan cheese. This dish brings together earthy mushrooms, al dente Arborio rice, and a silky vegetable broth finish, making every bite a comforting experience.

NUTRITION

557kcal
Protein
32.9g
Fat
23.3g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Arborio Rice (90g)

1 cup sliced Mushrooms (70g)

1/4 medium Onion (35g)

2 cloves Garlic (6g)

2 cups Vegetable Broth (480g)

1/4 cup White Wine (60g)

1/4 cup grated Parmesan Cheese (25g)

1 tablespoon Olive Oil (15g)

50g Chicken Breast, diced

PREPARATION

  • 1

    Heat olive oil in a large pan over medium heat and sauté the diced chicken breast until lightly browned. Remove and set aside.

  • 2

    In the same pan, add chopped onions and garlic, and sauté until the onions become translucent and fragrant.

  • 3

    Add the sliced mushrooms and cook until they begin to soften and release their moisture.

  • 4

    Stir in the Arborio rice, allowing it to toast lightly, coating each grain in the oil and flavors.

  • 5

    Pour in the white wine and stir until most of the liquid is absorbed.

  • 6

    Gradually add the vegetable broth, one ladleful at a time, stirring continuously. Allow the rice to absorb the broth before adding the next portion.

  • 7

    Once the rice is creamy and al dente, stir in the cooked chicken breast and grated Parmesan cheese.

  • 8

    Season with salt and pepper to taste, and serve hot, garnished with extra Parmesan if desired.