YOUR SOLIN GENERATED RECIPE
Healthy Creamy Mushroom Risotto
Enjoy a deliciously creamy mushroom risotto that’s been thoughtfully enriched with tender grilled chicken breast and a touch of Greek yogurt for extra creaminess. This dish offers a comforting balance of earthy mushrooms, aromatic garlic and onions, and a splash of white wine, all brought together in a luxury risotto that’s both satisfying and nutritious.
INGREDIENTS
3 oz Chicken Breast
1/3 cup dry Arborio Rice
1 cup sliced Mushrooms
1/4 medium Onion, diced
1 clove Garlic
1 cup Vegetable Broth
1/4 cup White Wine
1 tbsp Olive Oil
1/4 cup Nonfat Greek Yogurt
2 tbsp Fresh Parsley, chopped
PREPARATION
Season the chicken breast lightly with salt and pepper, and grill or sear it over medium heat until fully cooked, then slice into bite-size pieces.
In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant.
Add the sliced mushrooms to the pan and cook until they release their moisture and become tender.
Stir in the Arborio rice, letting it toast slightly in the pan for about a minute.
Pour in the white wine and allow it to reduce, stirring occasionally.
Gradually add the vegetable broth to the rice mixture, stirring frequently. Let the liquid absorb before adding more, and cook until the rice is creamy and al dente.
Once the rice is nearly done, gently fold in the Greek yogurt to achieve a creamy consistency.
Stir in the grilled chicken pieces and chopped parsley. Adjust seasonings with salt and pepper as needed.
Serve warm and enjoy your healthy, protein-packed creamy mushroom risotto.