NUTRITION

SERVINGS

INGREDIENTS

3.25 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.5 cup chicken bone broth

0.5 tbsp extra virgin olive oil

2 tbsp parmesan cheese

1 tbsp shallot

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  In a small pot, bring the chicken bone broth to a low simmer over low heat.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat and cook the diced chicken breast until golden and cooked through.

• 3

  Remove the chicken from the skillet and add the sliced cremini mushrooms, minced shallot, and garlic, sautéing until the mushrooms are tender.

• 4

  Stir in the arborio rice and toast for one minute until the edges become slightly translucent.

• 5

  Add the warm bone broth one ladle at a time, stirring constantly until the liquid is fully absorbed before adding the next portion.

• 6

  Once the rice is tender and creamy, stir the cooked chicken, sea salt, black pepper, and fresh thyme back into the pan.

• 7

  Remove from heat and fold in the grated parmesan cheese until the risotto is rich and smooth.