YOUR SOLIN GENERATED RECIPE
Creamy Mushroom Risotto with Parmesan
Velvety Arborio rice slow-simmered with earthy cremini mushrooms and topped with herb-roasted chicken breast and a dusting of sharp Parmesan cheese.
INGREDIENTS
4.5 ounce chicken breast
0.25 cup arborio rice
1 cup cremini mushrooms
1.5 cup low-sodium chicken broth
0.5 tablespoon extra virgin olive oil
2 tablespoon parmesan cheese
1 small shallot
1 clove garlic
0.25 teaspoon sea salt
0.25 teaspoon black pepper
1 teaspoon fresh thyme
PREPARATION
Preheat oven to 400°F. Season the chicken breast with half of the sea salt, black pepper, and thyme, then roast for 18-20 minutes until cooked through.
While the chicken roasts, warm the chicken broth in a small saucepan over low heat.
In a separate wide skillet, heat the olive oil over medium heat. Add the finely diced shallot and sliced mushrooms, sautéing until the mushrooms are golden and tender.
Add the minced garlic and Arborio rice to the skillet, stirring for 1-2 minutes to lightly toast the rice grains.
Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle.
Continue this process for about 18-22 minutes until the rice is creamy and al dente.
Remove the skillet from heat and stir in the Parmesan cheese and the remaining fresh thyme.
Slice the roasted chicken breast into strips. Plate the risotto and top with the sliced chicken, finishing with an extra crack of black pepper if desired.