NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1 cup low-sodium chicken broth

2 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Season the chicken breast with half of the salt and pepper, then pan-sear in a non-stick skillet over medium-high heat until the internal temperature reaches 165°F.

• 2

  Remove the chicken from the pan and let it rest while you prepare the risotto.

• 3

  In the same skillet, add the olive oil, minced shallots, and sliced mushrooms, sautéing for 5 minutes until the mushrooms are browned.

• 4

  Stir in the arborio rice and minced garlic, toasting the grains for about 1 minute until they are slightly translucent at the edges.

• 5

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

• 6

  Continue this 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 and serve it over the warm mushroom risotto.