YOUR SOLIN GENERATED RECIPE
Creamy Mushroom Risotto with Parmesan
Pan-seared chicken and earthy mushrooms are folded into a velvety arborio rice base finished with a sprinkle of salty parmesan cheese.
INGREDIENTS
2 oz chicken breast
0.25 cup arborio rice
1 cup cremini mushrooms
1.5 cup chicken bone broth
0.5 cup non-fat plain Greek yogurt
1 tbsp grated parmesan cheese
1 tsp olive oil
1 clove garlic
0.25 cup yellow onion
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh thyme
PREPARATION
Heat olive oil in a large skillet over medium heat and cook diced chicken until browned and cooked through, then set aside.
In the same skillet, sauté the diced onions, minced garlic, and sliced mushrooms until the mushrooms are tender and golden brown.
Add the arborio rice to the skillet and toast for two minutes until the edges of the grains are translucent.
Begin adding the chicken bone broth half a cup at a time, stirring constantly and allowing the liquid to absorb before adding more.
Once the rice is tender, stir in the cooked chicken, Greek yogurt, parmesan cheese, sea salt, pepper, and fresh thyme until the mixture is thick and creamy.