NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

1 cup mixed wild mushrooms

1 cup chicken bone broth

0.5 tbsp extra virgin olive oil

1 tbsp parmesan cheese

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a wide skillet over medium heat and sauté the chicken until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside, then add the diced yellow onion and mixed wild mushrooms to the same skillet.

• 4

  Cook the vegetables until the mushrooms are browned and the onions are translucent, then stir in the minced garlic and fresh thyme for one minute.

• 5

  Add the arborio rice to the pan, stirring for two minutes to lightly toast the grains until they are slightly translucent at the edges.

• 6

  Begin adding the chicken bone broth one-quarter cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding more.

• 7

  Continue this process for about 20 minutes until the rice is tender but still has a slight bite, creating a naturally creamy texture.

• 8

  Fold the cooked chicken back into the risotto along with the parmesan cheese and the remaining salt and pepper.

• 9

  Serve immediately while the risotto is warm and velvety.