Creamy Mushroom Risotto with Parmesan

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

Creamy Mushroom Risotto with Parmesan

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Risotto with Parmesan

Slow-simmered Arborio rice and tender chicken breast are folded into a savory mushroom broth, resulting in a velvety texture accented by aged parmesan.

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NUTRITION

447kcal
Protein
54.7g
Fat
13.3g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup Arborio rice

1 cup cremini mushrooms

1.5 cups low-sodium chicken broth

2 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

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PREPARATION

  • 1

    Dice the chicken breast into small, bite-sized pieces and season with a pinch of sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a wide saucepan over medium heat.

  • 3

    Add the chicken to the pan and sauté until golden brown and cooked through, then remove and set aside.

  • 4

    In the same pan, add the sliced mushrooms, minced shallot, and minced garlic, sautéing until the mushrooms have released their moisture and browned.

  • 5

    Add the Arborio rice to the pan and toast for 1-2 minutes until the edges are translucent.

  • 6

    Begin adding the chicken broth 0.5 cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding more.

  • 7

    Continue this process until the rice is tender and creamy, which should take about 18-20 minutes.

  • 8

    Fold the cooked chicken back into the risotto along with the grated parmesan, fresh thyme, and remaining sea salt and pepper.

  • 9

    Stir well to combine and serve immediately while hot and creamy.

Creamy Mushroom Risotto with Parmesan

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

Creamy Mushroom Risotto with Parmesan

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Risotto with Parmesan

Slow-simmered Arborio rice and tender chicken breast are folded into a savory mushroom broth, resulting in a velvety texture accented by aged parmesan.

NUTRITION

447kcal
Protein
54.7g
Fat
13.3g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup Arborio rice

1 cup cremini mushrooms

1.5 cups low-sodium chicken broth

2 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

  • 1

    Dice the chicken breast into small, bite-sized pieces and season with a pinch of sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a wide saucepan over medium heat.

  • 3

    Add the chicken to the pan and sauté until golden brown and cooked through, then remove and set aside.

  • 4

    In the same pan, add the sliced mushrooms, minced shallot, and minced garlic, sautéing until the mushrooms have released their moisture and browned.

  • 5

    Add the Arborio rice to the pan and toast for 1-2 minutes until the edges are translucent.

  • 6

    Begin adding the chicken broth 0.5 cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding more.

  • 7

    Continue this process until the rice is tender and creamy, which should take about 18-20 minutes.

  • 8

    Fold the cooked chicken back into the risotto along with the grated parmesan, fresh thyme, and remaining sea salt and pepper.

  • 9

    Stir well to combine and serve immediately while hot and creamy.