NUTRITION

SERVINGS

INGREDIENTS

1/3 cup dry Arborio Rice (approx 60g)

2 cups sliced Mushrooms (approx 140g)

3 ounces Chicken Breast (approx 85g)

1 tablespoon grated Parmesan Cheese (approx 5g)

1 teaspoon Olive Oil (approx 5g)

1 small Onion, chopped (approx 25g)

1 Garlic clove, minced (approx 3g)

1 cup Vegetable Broth (approx 240g)

2 tablespoons Fresh Mixed Herbs, chopped (approx 8g)

PREPARATION

• 1

  Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened, about 2-3 minutes.

• 2

  Add the minced garlic and sliced mushrooms to the pan, cooking until the mushrooms begin to soften and release their moisture, about 4-5 minutes.

• 3

  Stir in the Arborio rice, ensuring each grain is lightly toasted and coated with oil and flavors for about 1-2 minutes.

• 4

  Pour in the vegetable broth gradually, stirring continuously. Allow the rice to absorb the broth slowly; reduce heat to simmer and continue stirring until the rice is creamy and cooked to al dente, about 18-20 minutes.

• 5

  Meanwhile, season the chicken breast with salt and pepper and grill or sear it in a separate pan until fully cooked and lightly golden, about 4-5 minutes per side. Once cooked, slice into strips or bite-sized pieces.

• 6

  When the risotto has reached a creamy consistency, fold in the grated Parmesan cheese and chopped fresh herbs. Season with additional salt and pepper to taste.

• 7

  Serve the risotto in bowls topped with the grilled chicken pieces and an extra sprinkle of fresh herbs if desired.