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 shallot

1 clove garlic

1 tbsp parmesan cheese

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.

• 2

  Heat the olive oil in a large skillet over medium heat and sear the chicken until golden brown and cooked through, then remove to a plate to rest.

• 3

  In the same skillet, add the minced shallots and sliced wild mushrooms, sautéing until the mushrooms have released their moisture and turned golden.

• 4

  Add the garlic and arborio rice to the pan, stirring for one minute to toast the grains until the edges are slightly translucent.

• 5

  Warm the bone broth in a separate small pot and begin adding it to the rice one splash at a time, stirring constantly and allowing the liquid to be fully absorbed before adding more.

• 6

  Continue the process until the rice is tender and creamy, then stir in the parmesan cheese, fresh thyme, and remaining salt and pepper.

• 7

  Slice the rested chicken breast into strips and serve it over the warm mushroom risotto.