NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/4 cup dry Arborio Rice

150 g Mushrooms

1/4 medium Onion

1 clove Garlic

1 tsp Olive Oil

2 tbsp Parmesan Cheese

1 cup Vegetable Broth

PREPARATION

• 1

  Dice the chicken breast into small bite-sized pieces. Clean and slice the mushrooms, and finely chop the onion and garlic.

• 2

  In a saucepan, bring the vegetable broth to a gentle simmer and keep warm over low heat.

• 3

  In a large skillet or heavy pan, heat the olive oil over medium heat. Sauté the chopped onion and garlic until they turn translucent and fragrant.

• 4

  Add the diced chicken to the pan and cook until lightly browned on all sides.

• 5

  Stir in the Arborio rice, ensuring each grain is coated with the oil and mixed well with the ingredients.

• 6

  Pour in a ladle of warm broth and stir continuously until the liquid is mostly absorbed. Continue adding broth gradually, stirring frequently, until the rice becomes creamy and mostly cooked through, about 18-20 minutes.

• 7

  In the final few minutes of cooking, add the sliced mushrooms and let them soften into the risotto.

• 8

  Once the risotto is creamy and the rice is al dente, stir in the Parmesan cheese and adjust the seasoning with salt and pepper if desired.

• 9

  Serve hot, enjoying a savory, creamy mushroom risotto that perfectly balances rich flavors with a satisfying protein boost.