YOUR SOLIN GENERATED RECIPE
Creamy Wild Mushroom Risotto
Sautéed chicken and earthy wild mushrooms folded into a velvety arborio rice base, finished with a touch of tangy Greek yogurt for a rich, creamy texture.
INGREDIENTS
4 oz chicken breast
0.25 cup arborio rice
1 cup cremini mushrooms
0.5 tbsp extra virgin olive oil
0.25 cup plain greek yogurt
2 tbsp parmesan cheese
1 cup low-sodium chicken broth
1 clove garlic
1 tbsp shallot
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh thyme
PREPARATION
Heat the olive oil in a large skillet over medium heat.
Add the diced chicken breast, season with a pinch of the salt and pepper, and cook until golden brown and cooked through; remove and set aside.
In the same skillet, add the minced shallot, garlic, and sliced mushrooms, sautéing until the mushrooms have released their moisture and turned tender.
Stir in the dry arborio rice and toast for 1 minute until the edges are translucent.
Begin adding the chicken broth 1/4 cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next portion.
Continue this process until the rice is tender and creamy, which should take about 18-20 minutes.
Stir the cooked chicken back into the pan along with the Greek yogurt, parmesan cheese, fresh thyme, and remaining salt and pepper.
Mix well until the cheese is melted and the risotto is luscious, then serve immediately.