NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup Arborio rice

1 cup cremini mushrooms

1 cup chicken broth

2 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium-high heat. Season the diced chicken breast with half of the salt and pepper, then sear until golden and cooked through. Remove the chicken from the pan and set aside.

• 2

  In the same skillet, add the sliced cremini mushrooms and sauté until they release their moisture and develop a deep golden-brown color.

• 3

  Add the minced shallot and garlic to the skillet with the mushrooms, cooking for 1 minute until fragrant.

• 4

  Stir in the Arborio rice, toasting the grains for about 2 minutes until the edges become slightly translucent.

• 5

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

• 6

  Continue the process until the rice is tender and has reached a naturally creamy consistency.

• 7

  Fold the cooked chicken back into the skillet along with the parmesan cheese, fresh thyme, and the remaining salt and pepper.

• 8

  Stir until the cheese is melted and the risotto is rich and velvety, then serve immediately.