NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Arborio rice

1 cup Asparagus

1 cup Chicken bone broth

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Shallot

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with 0.5 tsp of olive oil, a pinch of sea salt, and black pepper; roast for 12 minutes until tender.

• 3

  While the asparagus roasts, season the chicken breast with salt and pepper and sear in a pan with the remaining olive oil over medium heat until fully cooked, then slice into strips and set aside.

• 4

  In the same pan, add the minced shallot and garlic, sautéing for 1-2 minutes until translucent and fragrant.

• 5

  Add the arborio rice to the pan and toast for 1 minute, stirring to coat the grains in the remaining pan juices.

• 6

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

• 7

  Continue this process until the rice is creamy and al dente, which should take about 18-20 minutes.

• 8

  Fold in the parmesan cheese and the sliced chicken breast to warm through.

• 9

  Plate the creamy risotto and top with the roasted asparagus spears.