NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup arborio rice

1 cup cauliflower rice

1 cup cremini mushrooms

0.5 cup chicken broth

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp parsley

PREPARATION

• 1

  Season the chicken breast evenly with the sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 6 minutes per side.

• 3

  Remove the chicken from the pan to rest, then add the minced garlic and sliced mushrooms to the same skillet, sautéing until the mushrooms are tender.

• 4

  Stir in the arborio rice and cauliflower rice, toasting the grains for 2 minutes while stirring frequently.

• 5

  Gradually pour in the chicken broth 0.25 cup at a time, stirring constantly until the liquid is fully absorbed and the rice reaches a creamy consistency.

• 6

  Fold in the grated parmesan cheese, slice the rested chicken, and serve the risotto topped with the chicken and fresh parsley.