NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1 cup mixed wild mushrooms

1 cup chicken bone broth

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

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

• 3

  In the same skillet, add the minced shallot and garlic, sautéing for 1-2 minutes until fragrant.

• 4

  Add the sliced wild mushrooms and cook until they release their moisture and begin to brown.

• 5

  Stir in the arborio rice and toast for 1 minute until the edges are translucent.

• 6

  Begin adding the chicken bone broth 1/4 cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next ladle.

• 7

  Continue this process until the rice is tender and creamy, which should take approximately 18-20 minutes.

• 8

  Stir the cooked chicken and fresh thyme back into the risotto to warm through.

• 9

  Remove from heat, stir in the parmesan cheese, and season with the remaining salt and pepper before serving.