Name: Mushroom and Parmesan Risotto with Pan-Seared Chicken
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; 0.5 tbsp extra virgin olive oil; 2 tbsp parmesan cheese; 1 clove garlic; 0.25 cup yellow onion; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh thyme

Mushroom and Parmesan Risotto with Pan-Seared Chicken

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

YOUR SOLIN GENERATED RECIPE

Mushroom and Parmesan Risotto with Pan-Seared Chicken

Tender arborio rice and earthy mushrooms simmered in a savory broth, topped with golden pan-seared chicken breast and a sprinkle of salty parmesan.

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NUTRITION

Protein

57.1g

Fat

15.9g

Carbs

50.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.5 cup low-sodium chicken broth

0.5 tbsp extra virgin olive oil

2 tbsp parmesan cheese

1 clove garlic

0.25 cup yellow onion

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 a skillet over medium-high heat with half of the olive oil and sear the chicken until golden and cooked through, then remove and let it rest.
3
In a medium saucepan, heat the remaining olive oil and sauté the diced onion, minced garlic, and sliced mushrooms until the mushrooms are browned.
4
Add the arborio rice to the pan and stir for 1 minute to lightly toast the grains.
5
Begin adding the chicken broth half a cup at a time, stirring frequently and allowing the liquid to be absorbed before adding the next portion.
6
Continue stirring until the rice is creamy and tender, then fold in the parmesan cheese and fresh thyme.
7
Slice the rested chicken breast and serve it over the warm mushroom risotto.