NUTRITION

SERVINGS

INGREDIENTS

3 ounces Chicken Breast

1/3 cup uncooked Arborio Rice

1 cup sliced White Button Mushrooms

1/2 small Onion, chopped

1 clove Garlic

1.5 cups Low Sodium Chicken Broth

1/4 cup Non-Fat Greek Yogurt

1 tablespoon grated Parmesan Cheese

1 teaspoon Olive Oil

PREPARATION

• 1

  Dice the chicken breast into small bite-sized pieces and season lightly with salt and pepper.

• 2

  Heat the olive oil in a medium pan over medium heat and add the diced chicken. Sauté until the chicken is fully cooked and lightly browned. Remove the chicken and set aside.

• 3

  In the same pan, add the chopped onion and minced garlic. Sauté until the onion becomes soft and translucent.

• 4

  Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown.

• 5

  Stir in the Arborio rice and toast it lightly for about 1-2 minutes to allow the rice to absorb the flavors.

• 6

  Gradually add the low sodium chicken broth, about 1/2 cup at a time, stirring continuously. Allow the rice to absorb each addition of broth before adding more, continuing until the rice is creamy and al dente.

• 7

  Once the rice is cooked to your desired consistency, gently fold in the cooked chicken pieces.

• 8

  Remove the pan from heat and stir in the non-fat Greek yogurt to achieve a creamy texture. Adjust seasoning with salt and pepper if needed.

• 9

  Serve the risotto in a bowl, sprinkled with grated Parmesan cheese on top.