Creamy Mushroom Risotto with Fresh Herbs

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

Creamy Mushroom Risotto with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Risotto with Fresh Herbs

Savor a velvety risotto featuring tender mushrooms and succulent chicken breast, enriched with a hint of Parmesan and fresh mixed herbs. This comforting dish boasts creamy textures, aromatic sautéed shallots, and a delightful herbaceous finish that pairs beautifully with a light salad or steamed greens.

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NUTRITION

520kcal
Protein
43.3g
Fat
15.2g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

1/4 cup uncooked Arborio Rice (approx 50g)

150g White Button Mushrooms

3 oz Chicken Breast, diced

1 cup Vegetable Broth

1 tsp Olive Oil

1 small Shallot, minced

1 oz Parmesan Cheese, grated

2 tbsp Fresh Mixed Herbs (parsley, thyme, basil)

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the minced shallot and sauté until soft and fragrant.

  • 2

    Add the diced chicken breast to the pan and cook until lightly browned on all sides.

  • 3

    Stir in the Arborio rice, allowing it to toast slightly for about 1 minute.

  • 4

    Pour in the vegetable broth gradually, stirring frequently. Let the rice absorb the broth slowly. If needed, add a little extra broth or water to maintain consistency.

  • 5

    After about 10 minutes, add the sliced mushrooms to the rice and continue stirring until the mushrooms are tender and the rice is creamy and cooked through.

  • 6

    Once the rice has reached a creamy consistency and the chicken is fully cooked, stir in the grated Parmesan cheese along with the fresh mixed herbs.

  • 7

    Season with salt and pepper to taste and serve warm.

Creamy Mushroom Risotto with Fresh Herbs

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

Creamy Mushroom Risotto with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Risotto with Fresh Herbs

Savor a velvety risotto featuring tender mushrooms and succulent chicken breast, enriched with a hint of Parmesan and fresh mixed herbs. This comforting dish boasts creamy textures, aromatic sautéed shallots, and a delightful herbaceous finish that pairs beautifully with a light salad or steamed greens.

NUTRITION

520kcal
Protein
43.3g
Fat
15.2g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

1/4 cup uncooked Arborio Rice (approx 50g)

150g White Button Mushrooms

3 oz Chicken Breast, diced

1 cup Vegetable Broth

1 tsp Olive Oil

1 small Shallot, minced

1 oz Parmesan Cheese, grated

2 tbsp Fresh Mixed Herbs (parsley, thyme, basil)

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the minced shallot and sauté until soft and fragrant.

  • 2

    Add the diced chicken breast to the pan and cook until lightly browned on all sides.

  • 3

    Stir in the Arborio rice, allowing it to toast slightly for about 1 minute.

  • 4

    Pour in the vegetable broth gradually, stirring frequently. Let the rice absorb the broth slowly. If needed, add a little extra broth or water to maintain consistency.

  • 5

    After about 10 minutes, add the sliced mushrooms to the rice and continue stirring until the mushrooms are tender and the rice is creamy and cooked through.

  • 6

    Once the rice has reached a creamy consistency and the chicken is fully cooked, stir in the grated Parmesan cheese along with the fresh mixed herbs.

  • 7

    Season with salt and pepper to taste and serve warm.