NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Arborio rice

1 cup Mixed wild mushrooms

1 cup Low-sodium chicken broth

0.25 cup Yellow onion

1 clove Garlic

1 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with half of the salt and pepper, then sauté in a pan over medium heat until cooked through.

• 2

  Remove the chicken, slice into bite-sized pieces, and set aside.

• 3

  In the same pan, add the olive oil, diced onion, and minced garlic, sautéing until translucent.

• 4

  Add the sliced wild mushrooms and fresh thyme, cooking until the mushrooms have released their moisture and turned golden brown.

• 5

  Stir in the arborio rice and toast for one minute until the edges are translucent.

• 6

  Begin adding the chicken broth one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.

• 7

  Continue this process until the rice is tender and creamy, which should take about 18 to 20 minutes.

• 8

  Stir the cooked chicken and parmesan cheese into the risotto, seasoning with the remaining salt and pepper before serving warm.