Name: Wild Mushroom Risotto with Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.25 cup Arborio rice; 1 cup Mixed wild mushrooms; 2 tbsp Parmesan cheese; 1 tsp Olive oil; 1.5 cup Low-sodium chicken broth; 1 tbsp Shallots; 1 clove Garlic; 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

Pan-seared chicken breast and earthy wild mushrooms folded into a creamy, slow-simmered Arborio rice base finished with sharp Parmesan cheese.

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NUTRITION

Protein

49.5g

Fat

12.8g

Carbs

21.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Arborio rice

1 cup Mixed wild mushrooms

2 tbsp Parmesan cheese

1 tsp Olive oil

1.5 cup Low-sodium chicken broth

1 tbsp Shallots

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

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PREPARATION

1
Season the chicken breast with half of the sea salt and black pepper.
2
Heat olive oil in a pan over medium heat and sear the chicken breast until golden and cooked through then set aside to rest.
3
In the same pan sauté the minced shallots garlic and mixed mushrooms until they release their moisture and turn golden brown.
4
Stir in the arborio rice and toast for one minute until the edges of the grains become translucent.
5
Add the chicken broth one half-cup at a time stirring constantly until the liquid is absorbed before adding more.
6
Once the rice is tender and creamy stir in the parmesan cheese fresh thyme and the remaining salt and pepper.
7
Slice the rested chicken breast and serve it over the warm mushroom risotto.