NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup White Button Mushrooms

1/3 cup Arborio Rice (dry)

1 cup Low-Sodium Chicken Broth

1 medium Shallot

2 cloves Garlic

1 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

PREPARATION

• 1

  Finely dice the shallot and mince the garlic.

• 2

  Heat olive oil in a medium saucepan over medium heat. Sauté the shallot and garlic until fragrant and translucent.

• 3

  Add the sliced mushrooms and cook until they soften, about 3-4 minutes.

• 4

  Stir in the Arborio rice and toast it lightly with the vegetables for 1-2 minutes.

• 5

  Gradually pour in the chicken broth while stirring continuously, letting the rice absorb the broth before adding more.

• 6

  In a separate skillet, cook the chicken breast until no longer pink, then dice or shred into bite-sized pieces.

• 7

  Once the rice is creamy and nearly cooked through, fold in the cooked chicken and stir until combined.

• 8

  Remove from heat and finish with the grated Parmesan cheese, stirring it into the risotto until melted and creamy.

• 9

  Season with additional salt and pepper to taste before serving.