NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

3 tbsp arborio rice

1 cup cremini mushrooms

1.5 cup chicken bone broth

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 tbsp shallot

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then dice into bite-sized pieces.

• 2

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside.

• 3

  In the same skillet, add the minced shallot, garlic, and sliced mushrooms, sautéing until the mushrooms are tender and browned.

• 4

  Add the arborio rice to the skillet and toast for 1-2 minutes until the edges are translucent.

• 5

  Reduce heat to medium and begin adding the bone broth 0.5 cup at a time, stirring constantly and allowing the liquid to absorb before adding more.

• 6

  Once the rice is tender and creamy, stir the cooked chicken back into the skillet along with the parmesan cheese, fresh thyme, and remaining salt and pepper.

• 7

  Serve immediately while the risotto is warm and velvety.