Name: Creamy Mushroom Risotto with Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.25 cup arborio rice; 1.5 cups cremini mushrooms; 1.5 cups chicken bone broth; 2 tbsp parmesan cheese; 0.5 tbsp extra virgin olive oil; 0.25 cup shallots; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh thyme leaves

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

Sautéed mushrooms and tender chicken breast folded into a velvety bone broth risotto, finished with a sprinkle of salty parmesan cheese for a rich and earthy bite.

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NUTRITION

Protein

53.5g

Fat

14.7g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1.5 cups cremini mushrooms

1.5 cups chicken bone broth

2 tbsp parmesan cheese

0.5 tbsp extra virgin olive oil

0.25 cup shallots

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme leaves

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PREPARATION

1
In a small pot, bring the chicken bone broth to a low simmer.
2
Heat olive oil in a wide skillet over medium heat and sauté the diced chicken breast until golden and cooked through, then remove and set aside.
3
In the same skillet, add the minced shallots and sliced mushrooms, cooking until the mushrooms release their moisture and turn a deep brown.
4
Stir in the garlic, thyme, and arborio rice, toasting the grains for one minute until the edges are translucent.
5
Add the warm bone broth one ladle at a time, stirring frequently and allowing the liquid to be fully absorbed before adding more.
6
Once the rice is creamy and al dente, stir the cooked chicken back in along with the parmesan cheese, sea salt, and black pepper.