YOUR SOLIN GENERATED RECIPE
Creamy Mushroom Parmesan Risotto
Sautéed chicken and earthy cremini mushrooms are folded into a velvety Arborio rice base finished with a sprinkle of salty Parmesan cheese.
INGREDIENTS
4 oz Chicken breast
0.25 cup Arborio rice
1 cup Cremini mushrooms
1 cup Chicken bone broth
0.5 cup Water
2 tsp Olive oil
1 tbsp Parmesan cheese
0.25 cup Yellow onion
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh thyme
PREPARATION
Season the diced chicken breast with half of the sea salt and black pepper.
Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden and cooked through, then set aside on a plate.
In the same skillet, add the diced yellow onion and sliced cremini mushrooms, cooking until the vegetables are soft and the mushrooms have released their moisture.
Stir in the minced garlic and Arborio rice, toasting the grains for two minutes until the edges of the rice become translucent.
Begin adding the chicken bone broth and water one half-cup at a time, stirring frequently and waiting for the liquid to be fully absorbed before adding more.
Once the rice is tender and creamy, stir the cooked chicken back into the pan along with the Parmesan cheese, fresh thyme, and remaining salt and pepper.