YOUR SOLIN GENERATED RECIPE
Creamy Wild Mushroom Risotto
Sautéed chicken and earthy wild mushrooms are folded into creamy arborio rice, creating a velvety texture that feels incredibly indulgent yet clean.
INGREDIENTS
4 oz chicken breast
0.25 cup arborio rice
1 cup mixed wild mushrooms
1 cup chicken bone broth
0.5 tbsp extra virgin olive oil
1 tbsp parmesan cheese
1 tbsp plain non-fat Greek yogurt
0.25 cup yellow onion
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh thyme leaves
PREPARATION
Dice chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.
Heat the extra virgin olive oil in a large skillet over medium heat and sauté the chicken until golden and cooked through, then remove and set aside.
In the same skillet, add the diced yellow onion and sliced wild mushrooms, sautéing until the mushrooms release their moisture and turn golden brown.
Stir in the minced garlic and arborio rice, toasting the grains for 2 minutes until the edges of the rice appear translucent.
Begin adding the chicken bone broth 0.25 cup at a time, stirring constantly and waiting for the liquid to be fully absorbed before adding the next portion.
Once the rice is tender and has reached a creamy consistency, stir in the cooked chicken, parmesan cheese, Greek yogurt, and fresh thyme.
Season the risotto with the remaining sea salt and black pepper before serving immediately while warm.