Name: Creamy Mushroom Risotto with Parmesan
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; 1.5 cup low-sodium chicken broth; 0.25 cup yellow onion; 1 clove garlic; 0.5 tbsp extra virgin olive oil; 1 tbsp parmesan cheese; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Risotto with Parmesan

Pan-seared chicken and earthy mushrooms are folded into a velvety arborio rice base simmered with savory broth and finished with salty parmesan.

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NUTRITION

Protein

53.1g

Fat

14.7g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.5 cup low-sodium chicken broth

0.25 cup yellow onion

1 clove garlic

0.5 tbsp extra virgin olive oil

1 tbsp parmesan cheese

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Dice chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.
2
Heat olive oil in a large skillet over medium heat; sear chicken until golden and cooked through, then remove and set aside.
3
In the same skillet, sauté diced onion and sliced mushrooms until the mushrooms release their moisture and turn a deep golden brown.
4
Add minced garlic and arborio rice to the pan, toasting the grains for 1-2 minutes until the edges are translucent.
5
Slowly add chicken broth 0.5 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
6
Once the rice is tender and creamy, stir the cooked chicken back into the skillet along with fresh thyme and remaining seasoning.
7
Remove from heat and fold in the grated parmesan cheese before serving warm.