Name: Creamy Mushroom and Parmesan Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 cup Arborio rice; 1 cup Cremini mushrooms; 1 cup Low-sodium chicken broth; 1 tbsp Grated parmesan cheese; 1 tsp Extra virgin olive oil; 1 clove Garlic; 1 tbsp Minced shallot; 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

Creamy Mushroom and Parmesan Risotto

Sautéed chicken and earthy mushrooms folded into velvety arborio rice simmered with savory broth and finished with a sprinkle of salty parmesan.

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NUTRITION

Protein

53.8g

Fat

12.8g

Carbs

22.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1 cup Low-sodium chicken broth

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Minced shallot

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

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PREPARATION

1
Heat the olive oil in a large skillet over medium heat and brown the diced chicken until fully cooked, then remove and set aside.
2
In the same skillet, sauté the shallots, garlic, and sliced mushrooms until the mushrooms are tender and golden brown.
3
Add the arborio rice to the pan and toast for one minute while stirring to coat each grain in the remaining oil.
4
Pour in the warm chicken broth one quarter-cup at a time, stirring continuously until the liquid is fully absorbed before adding more.
5
Continue the process until the rice is creamy and tender, then fold the cooked chicken back into the mixture.
6
Season with sea salt, black pepper, and fresh thyme, then stir in the parmesan cheese just before serving hot.