Mushroom Risotto with Parmesan

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

Mushroom Risotto with Parmesan

YOUR SOLIN GENERATED RECIPE

Mushroom Risotto with Parmesan

Creamy Arborio rice simmered in savory bone broth with sautéed mushrooms and tender chicken breast, finished with a salty dusting of aged parmesan.

Try 7 days free, then $12.99 / mo.

NUTRITION

397kcal
Protein
51.8g
Fat
11.5g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1 tbsp parmesan cheese

1 tsp olive oil

1 cup chicken bone broth

1 tbsp shallot

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Dice chicken into bite-sized pieces and season with half the salt and pepper.

  • 2

    Heat olive oil in a pan over medium heat and cook chicken until golden and cooked through, then set aside.

  • 3

    In the same pan, sauté sliced mushrooms, minced shallot, and garlic until the mushrooms are browned and tender.

  • 4

    Add the Arborio rice to the pan and toast for one minute until the edges are translucent.

  • 5

    Pour in the bone broth 0.25 cup at a time, stirring constantly and allowing the liquid to absorb before adding more.

  • 6

    Once the rice is creamy and al dente, stir in the cooked chicken, parmesan cheese, thyme, and remaining seasoning.

Mushroom Risotto with Parmesan

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

Mushroom Risotto with Parmesan

YOUR SOLIN GENERATED RECIPE

Mushroom Risotto with Parmesan

Creamy Arborio rice simmered in savory bone broth with sautéed mushrooms and tender chicken breast, finished with a salty dusting of aged parmesan.

NUTRITION

397kcal
Protein
51.8g
Fat
11.5g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1 tbsp parmesan cheese

1 tsp olive oil

1 cup chicken bone broth

1 tbsp shallot

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

  • 1

    Dice chicken into bite-sized pieces and season with half the salt and pepper.

  • 2

    Heat olive oil in a pan over medium heat and cook chicken until golden and cooked through, then set aside.

  • 3

    In the same pan, sauté sliced mushrooms, minced shallot, and garlic until the mushrooms are browned and tender.

  • 4

    Add the Arborio rice to the pan and toast for one minute until the edges are translucent.

  • 5

    Pour in the bone broth 0.25 cup at a time, stirring constantly and allowing the liquid to absorb before adding more.

  • 6

    Once the rice is creamy and al dente, stir in the cooked chicken, parmesan cheese, thyme, and remaining seasoning.