NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1.5 cup chicken bone broth

1 cup mixed mushrooms

1 tsp olive oil

1 tbsp nutritional yeast

1 medium shallot

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  In a small pot, bring the chicken bone broth to a low simmer and keep it warm.

• 2

  Heat olive oil in a wide skillet over medium heat and sauté the diced shallot and minced garlic until translucent and fragrant.

• 3

  Add the sliced mixed mushrooms and fresh thyme to the skillet, cooking until the mushrooms are browned and tender.

• 4

  Stir in the dry arborio rice, toasting it for 1-2 minutes until the edges of the grains become translucent.

• 5

  Add the simmering bone broth one ladle at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next ladle.

• 6

  While the rice is simmering, poach or pan-sear the chicken breast until cooked through, then shred it into bite-sized pieces.

• 7

  Once the rice is creamy and al dente, stir in the shredded chicken, nutritional yeast, sea salt, and black pepper.

• 8

  Serve the risotto immediately while it is warm and has a velvety consistency.