YOUR SOLIN GENERATED RECIPE
Creamy Mushroom Risotto with Parmesan
Pan-seared chicken and earthy mushrooms folded into a velvety arborio rice base simmered with savory bone broth and finished with sharp parmesan.
INGREDIENTS
4 oz boneless skinless chicken breast
0.25 cup arborio rice
1 cup sliced cremini mushrooms
1.5 cup low-sodium chicken bone broth
1 tbsp grated parmesan cheese
1 tsp extra virgin olive oil
1 clove garlic
1 tbsp minced shallot
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh thyme leaves
PREPARATION
Season the chicken breast with half of the sea salt and black pepper.
Heat the olive oil in a large skillet over medium heat and sear the chicken until golden and cooked through, then remove and slice into thin strips.
In the same skillet, add the minced shallot, garlic, and sliced mushrooms, sautéing until the mushrooms are tender and deeply browned.
Stir in the arborio rice and cook for one minute to lightly toast the edges of the grains.
Begin adding the chicken bone broth 0.5 cup at a time, stirring constantly until the liquid is absorbed before adding the next portion.
Once the rice is creamy and tender, stir in the sliced chicken, grated parmesan, fresh thyme, and the remaining salt and pepper before serving.