NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

1 cup mixed wild mushrooms

1 tbsp shallot

1 clove garlic

1.5 cup low-sodium chicken broth

1 tsp extra virgin olive oil

2 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 sea salt and black pepper, then sear in a small pan over medium heat until cooked through. Remove, slice into bite-sized pieces, and set aside.

• 2

  In a medium saucepan, heat the olive oil over medium heat and sauté the minced shallots and sliced wild mushrooms until the mushrooms are golden and tender.

• 3

  Add the minced garlic and arborio rice to the pan, stirring for 1-2 minutes to lightly toast the rice grains until they become translucent around the edges.

• 4

  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.

• 5

  Continue this process for about 18-20 minutes until the rice is tender and has created a natural, creamy sauce.

• 6

  Stir in the cooked chicken, grated parmesan cheese, fresh thyme, and the remaining salt and pepper.

• 7

  Serve immediately while the risotto is warm and the texture is perfectly silky.