NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 tbsp arborio rice

1 cup cremini mushrooms

1 cup low-sodium chicken broth

1 tbsp grated parmesan cheese

0.25 cup yellow onion

1 clove garlic

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with a portion of the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large skillet over medium heat and brown the chicken until cooked through, then remove it from the pan and set aside.

• 3

  In the same skillet, sauté the diced yellow onion, minced garlic, and sliced cremini mushrooms until the mushrooms are golden and tender.

• 4

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

• 5

  Add the low-sodium chicken broth 0.25 cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding more.

• 6

  Once the rice is tender and has reached a creamy consistency, stir the cooked chicken back into the skillet along with the grated parmesan cheese and fresh thyme.

• 7

  Season the risotto with the remaining sea salt and black pepper and serve immediately while hot.