NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Arborio Rice (uncooked)

4 ounces Chicken Breast, diced

1 cup Cremini Mushrooms, sliced

1/4 medium Yellow Onion, diced

2 cloves Garlic, minced

2 cups Low-Sodium Chicken Broth

1 tbsp Parmesan Cheese, grated

1 tsp Olive Oil

Salt and Pepper to taste

2 sprigs Fresh Thyme

PREPARATION

• 1

  Heat the olive oil in a medium saucepan over medium heat. Add the diced chicken breast and season with a pinch of salt and pepper. Sauté until the chicken is lightly browned and mostly cooked through. Remove the chicken and set it aside.

• 2

  In the same pan, add the diced onion and minced garlic. Sauté until the onion softens and becomes translucent.

• 3

  Add the sliced cremini mushrooms and fresh thyme sprigs. Cook until the mushrooms release their moisture and start to brown, about 5 minutes.

• 4

  Stir in the Arborio rice, ensuring each grain is coated with the oil and flavors.

• 5

  Begin adding the low-sodium chicken broth one cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next cup. Continue this process until the rice is creamy and just tender, about 18-20 minutes.

• 6

  Return the cooked chicken to the pan during the final stages of cooking to warm through.

• 7

  Once the risotto reaches a creamy consistency and the rice is al dente, remove the pan from heat. Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper as needed.

• 8

  Serve hot and enjoy the comforting blend of flavors and textures.