Creamy Savory Mushroom Risotto

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

Creamy Savory Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Savory Mushroom Risotto

A delectable risotto that balances earthy mushrooms with the creaminess of Parmesan and Greek yogurt, brightened by a touch of garlic and onion. Tender chicken breast pieces add a lean protein boost, making this dish satisfying and nourishing.

Try 7 days free, then $12.99 / mo.

NUTRITION

530kcal
Protein
37.7g
Fat
13.4g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

60 grams Arborio Rice

150 grams Cremini Mushrooms

1 cup Chicken Broth

1/4 cup diced Onion

2 cloves Garlic, minced

1 ounce grated Parmesan Cheese

1 teaspoon Olive Oil

2 tablespoons Plain Non-Fat Greek Yogurt

2 ounces Chicken Breast, cut into bite-sized pieces

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add diced onions and minced garlic; sauté until softened and aromatic.

  • 3

    Stir in the Arborio rice and toast for about 1-2 minutes until lightly translucent around the edges.

  • 4

    Add the chicken broth gradually, stirring continuously to allow the rice to absorb the liquid. Continue adding broth as needed.

  • 5

    In a separate pan, sauté the cremini mushrooms until they release their moisture and become tender.

  • 6

    Once the rice is creamy and mostly cooked, stir in the sautéed mushrooms and chicken breast pieces.

  • 7

    Cook the chicken breast pieces with the rice for an additional 5 minutes until the chicken is fully cooked.

  • 8

    Remove the pan from heat and stir in the grated Parmesan cheese and Greek yogurt to achieve a creamy texture.

  • 9

    Season with salt and pepper to taste, and serve immediately.

Creamy Savory Mushroom Risotto

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

Creamy Savory Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Savory Mushroom Risotto

A delectable risotto that balances earthy mushrooms with the creaminess of Parmesan and Greek yogurt, brightened by a touch of garlic and onion. Tender chicken breast pieces add a lean protein boost, making this dish satisfying and nourishing.

NUTRITION

530kcal
Protein
37.7g
Fat
13.4g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

60 grams Arborio Rice

150 grams Cremini Mushrooms

1 cup Chicken Broth

1/4 cup diced Onion

2 cloves Garlic, minced

1 ounce grated Parmesan Cheese

1 teaspoon Olive Oil

2 tablespoons Plain Non-Fat Greek Yogurt

2 ounces Chicken Breast, cut into bite-sized pieces

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add diced onions and minced garlic; sauté until softened and aromatic.

  • 3

    Stir in the Arborio rice and toast for about 1-2 minutes until lightly translucent around the edges.

  • 4

    Add the chicken broth gradually, stirring continuously to allow the rice to absorb the liquid. Continue adding broth as needed.

  • 5

    In a separate pan, sauté the cremini mushrooms until they release their moisture and become tender.

  • 6

    Once the rice is creamy and mostly cooked, stir in the sautéed mushrooms and chicken breast pieces.

  • 7

    Cook the chicken breast pieces with the rice for an additional 5 minutes until the chicken is fully cooked.

  • 8

    Remove the pan from heat and stir in the grated Parmesan cheese and Greek yogurt to achieve a creamy texture.

  • 9

    Season with salt and pepper to taste, and serve immediately.