NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1 cup mixed mushrooms

1 cup chicken bone broth

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

1 tbsp minced shallot

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme leaves

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then pan-sear in a skillet over medium heat until cooked through.

• 2

  Remove the chicken from the skillet and let it rest for 5 minutes before dicing it into small, bite-sized pieces.

• 3

  In the same skillet, add the extra virgin olive oil and sauté the mixed mushrooms until they release their moisture and turn golden brown.

• 4

  Stir in the minced shallot and minced garlic, cooking for about 1 minute until they become fragrant.

• 5

  Add the arborio rice to the skillet, toasting the grains for 2 minutes while stirring until the edges appear translucent.

• 6

  Begin adding the chicken bone broth 0.25 cup at a time, stirring constantly and allowing the liquid to be fully absorbed before adding the next portion.

• 7

  Once the rice is tender and the consistency is creamy, stir in the diced chicken, grated parmesan cheese, remaining sea salt, black pepper, and fresh thyme leaves.

• 8

  Serve the risotto immediately while it is warm and velvety.