NUTRITION

SERVINGS

INGREDIENTS

1/3 cup Arborio Rice (70g, raw)

1 cup sliced White Button Mushrooms (96g)

1 small Shallot (30g)

2 cloves Garlic

1 tsp Olive Oil

1/4 cup Dry White Wine (60ml)

1.5 cups Low-Sodium Vegetable Broth (360g)

1/4 cup Low-Fat Greek Yogurt (60g)

1 tbsp Parmesan Cheese (5g)

1/3 cup Green Peas (50g)

2 oz Chicken Breast (56g total)

Salt & Pepper to taste

PREPARATION

• 1

  Finely dice the shallot and mince the garlic. Clean and slice the mushrooms, and set the peas aside.

• 2

  In a medium pan, heat the olive oil over medium heat. Sauté the shallots and garlic until translucent and fragrant.

• 3

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

• 4

  Stir in the Arborio rice until it is well coated with the oil and flavors, about 1-2 minutes.

• 5

  Pour in the white wine and let it simmer until mostly absorbed, stirring frequently.

• 6

  Gradually add the vegetable broth, about half a cup at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding more. Continue this process for 15-18 minutes until the rice is creamy and al dente.

• 7

  In a separate pan, lightly season the chicken breast with salt and pepper. Sauté or grill the chicken until fully cooked and then slice into bite-sized pieces.

• 8

  Stir in the green peas during the last few minutes of cooking, allowing them to heat through.

• 9

  Remove the pan from heat and fold in the low-fat Greek yogurt and Parmesan cheese, stirring until the risotto becomes creamy.

• 10

  Gently mix in the cooked chicken pieces. Adjust salt and pepper to taste before serving.