NUTRITION

SERVINGS

INGREDIENTS

4 ounce chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.5 cup chicken bone broth

1 tablespoon parmesan cheese

1 teaspoon extra virgin olive oil

2 tablespoon yellow onion

1 clove garlic

0.25 teaspoon sea salt

0.25 teaspoon black pepper

1 teaspoon fresh parsley

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Heat the olive oil in a skillet over medium heat and sear the chicken until cooked through, then set aside to rest before slicing.

• 3

  In the same skillet, add the diced yellow onion and sliced cremini mushrooms, sautéing until the mushrooms are golden and tender.

• 4

  Add the garlic and arborio rice to the skillet, toasting the grains for 1-2 minutes until slightly translucent around the edges.

• 5

  Warm the bone broth in a separate small pot.

• 6

  Add the broth to the rice one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.

• 7

  Continue this process for about 18-20 minutes until the rice is creamy and al dente.

• 8

  Stir in the grated parmesan cheese and the remaining salt and pepper.

• 9

  Top the risotto with the sliced chicken and garnish with freshly chopped parsley.