Name: Wild Mushroom Risotto with Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked chicken breast; 0.25 cup Arborio rice; 1 cup chicken bone broth; 1 cup mixed wild mushrooms; 0.5 oz parmesan cheese; 0.5 tbsp extra virgin olive oil; 1 clove garlic; 2 tbsp shallots; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh thyme

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

YOUR SOLIN GENERATED RECIPE

Wild Mushroom Risotto with Parmesan

Creamy Arborio rice simmered in savory bone broth with earthy wild mushrooms and tender chicken, finished with a salty dusting of aged Parmesan.

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NUTRITION

Protein

52.8g

Fat

15.6g

Carbs

46.3g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

0.25 cup Arborio rice

1 cup chicken bone broth

1 cup mixed wild mushrooms

0.5 oz parmesan cheese

0.5 tbsp extra virgin olive oil

1 clove garlic

2 tbsp shallots

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

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PREPARATION

1
In a medium saucepan, bring the chicken bone broth to a gentle simmer over low heat.
2
Heat the olive oil in a separate wide skillet over medium heat and sauté the mixed wild mushrooms until they release their moisture and turn golden brown.
3
Add the finely diced shallots and minced garlic to the skillet, cooking for 2 minutes until fragrant and translucent.
4
Stir in the Arborio rice, toasting the grains for 1-2 minutes until the edges become slightly translucent.
5
Begin adding the warm bone broth one ladle at a time, stirring frequently and allowing the liquid to be fully absorbed before adding more.
6
Once the rice is tender and creamy, stir in the shredded cooked chicken breast and fresh thyme to heat through.
7
Remove from heat and fold in the grated parmesan cheese, sea salt, and black pepper before serving immediately.