YOUR SOLIN GENERATED RECIPE
Creamy Parmesan Mushroom Risotto
Tender Arborio rice slowly simmered in savory bone broth with earthy mushrooms and lean chicken, finished with a velvety dusting of aged Parmesan cheese.
INGREDIENTS
4 oz Chicken breast
0.25 cup Arborio rice
1.5 cup Chicken bone broth
1 cup Cremini mushrooms
1 tsp Olive oil
2 tbsp Parmesan cheese
1 clove Garlic
0.25 cup Yellow onion
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh thyme
PREPARATION
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced chicken breast and cook until golden brown and cooked through, then remove from the pan and set aside.
In the same skillet, add the diced onion and sliced mushrooms, sautéing until the mushrooms have released their moisture and turned deep brown.
Stir in the minced garlic and Arborio rice, toasting the grains for about 1 minute until the edges are translucent.
Begin adding the chicken bone broth half a cup at a time, stirring frequently and waiting for the liquid to be fully absorbed before adding the next ladle.
Continue this process for about 18-20 minutes until the rice is creamy and tender but still has a slight bite.
Fold the cooked chicken back into the skillet and season with sea salt, black pepper, and fresh thyme.
Remove from the heat and stir in the grated Parmesan cheese until the sauce is rich and velvety.