YOUR SOLIN GENERATED RECIPE
Creamy Mushroom Risotto with Parmesan and Roasted Chicken
Sautéed cremini mushrooms and arborio rice simmered in savory bone broth, topped with juicy roasted chicken and a sprinkle of sharp, nutty parmesan.
INGREDIENTS
4 oz chicken breast
0.33 cup arborio rice
1 cup cremini mushrooms
1 cup chicken bone broth
0.25 cup yellow onion
1 clove garlic
0.5 tsp extra virgin olive oil
2 tbsp parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Season the chicken breast with half of the sea salt and black pepper, then roast at 400°F until the internal temperature reaches 165°F and slice into thin strips.
Heat the extra virgin olive oil in a wide pan over medium heat and sauté the diced yellow onion and sliced cremini mushrooms until the mushrooms are golden brown.
Add the minced garlic and arborio rice to the pan, stirring constantly for one minute to lightly toast the grains.
Begin adding the chicken bone broth a quarter cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more.
Continue the process until the rice is tender and creamy, then stir in the remaining sea salt, black pepper, and parmesan cheese.
Divide the risotto into a bowl, top with the sliced roasted chicken, and garnish with finely chopped fresh parsley before serving.