NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

1/3 cup Arborio Rice (uncooked)

1/2 cup Asparagus

1 cup Low-Sodium Chicken Broth

1 small Onion

2 cloves Garlic

1 tsp Olive Oil

1 tbsp Parmesan Cheese

PREPARATION

• 1

  Dice the small onion and mince the garlic cloves.

• 2

  Heat the olive oil in a medium saucepan over medium heat and sauté the onion until translucent, about 3-4 minutes. Add the garlic and continue to sauté for another minute.

• 3

  Add the Arborio rice to the pan and toast lightly for 1-2 minutes, stirring frequently.

• 4

  Pour in the chicken broth gradually, stirring continuously and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is almost tender, about 15-18 minutes.

• 5

  While the rice is cooking, dice the chicken breast into bite-size pieces. Season lightly with salt and pepper.

• 6

  In a separate skillet, lightly sear the chicken pieces over medium heat until cooked through, about 5-6 minutes. Set aside.

• 7

  Trim the asparagus and cut into 1-inch pieces. Add them to the rice during the final 5 minutes of cooking so they remain crisp but tender.

• 8

  Once the risotto has a creamy consistency and the rice is fully cooked, stir in the seared chicken and Parmesan cheese.

• 9

  Season with salt and pepper to taste, then serve warm.