NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1 tsp extra virgin olive oil

2 tbsp Parmesan cheese

0.25 cup Greek yogurt

1.5 cups chicken bone broth

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  In a small saucepan, bring the chicken bone broth to a low simmer over medium heat and keep it warm.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sauté the diced chicken breast until golden and cooked through, then remove and set aside.

• 3

  In the same skillet, add the minced shallot, garlic, and sliced mushrooms, sautéing until the mushrooms are tender and browned.

• 4

  Stir in the Arborio rice and toast for one minute until the edges of the grains are translucent.

• 5

  Reduce the heat to medium and add the warm broth one ladle at a time, stirring constantly until each addition is fully absorbed before adding the next.

• 6

  Once the rice is tender and the mixture is thick, fold in the cooked chicken, Greek yogurt, Parmesan cheese, sea salt, black pepper, and fresh thyme until the risotto is creamy and well-combined.