NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.33 cup arborio rice

1 cup mixed wild mushrooms

1 cup chicken bone broth

0.5 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

1 whole shallot

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Warm the chicken bone broth in a small saucepan over low heat.

• 2

  Dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 3

  Heat 0.25 tbsp of olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove from the pan and set aside.

• 4

  Add the remaining 0.25 tbsp of olive oil to the same skillet and sauté the sliced mushrooms and minced shallot until the mushrooms are browned and fragrant.

• 5

  Stir in the minced garlic and arborio rice, toasting the grains for about 2 minutes until the edges are translucent.

• 6

  Add the warm bone broth one ladle at a time, stirring frequently and allowing the liquid to be fully absorbed before adding more.

• 7

  Once the rice is creamy and al dente, stir the cooked chicken, parmesan cheese, and fresh thyme into the risotto.

• 8

  Season with the remaining sea salt and black pepper before serving hot.