NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.33 cup Arborio rice

1 cup Cremini mushrooms

1.25 cup Chicken bone broth

1 tbsp Parmesan cheese

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear until the internal temperature reaches 165°F.

• 2

  Slice the cooked chicken into thin strips and set aside while you prepare the rice.

• 3

  In a wide skillet, heat the olive oil over medium heat and sauté the sliced mushrooms and minced garlic until they are golden and fragrant.

• 4

  Add the Arborio rice to the skillet, stirring for 2 minutes to ensure each grain is lightly toasted and coated in oil.

• 5

  Reduce the heat to medium-low and add 0.25 cup of warm bone broth, stirring constantly until the liquid is fully absorbed by the rice.

• 6

  Continue adding the broth 0.25 cup at a time, stirring frequently for about 20 minutes until the rice is tender and has developed a creamy consistency.

• 7

  Stir in the remaining sea salt, black pepper, and parmesan cheese until the cheese is completely melted and the sauce is smooth.

• 8

  Divide the risotto into bowls, top with the sliced chicken strips, and garnish with fresh chopped parsley before serving.