NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup Arborio rice

1 cup cremini mushrooms

1 cup low-sodium chicken broth

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Warm the chicken broth in a small saucepan over low heat to keep it ready for the rice.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sauté the diced chicken breast until golden and fully cooked.

• 3

  Remove the chicken from the pan and set it aside on a plate.

• 4

  In the same skillet, add the minced shallot and sliced mushrooms, cooking until the mushrooms are browned and fragrant.

• 5

  Stir in the minced garlic and Arborio rice, toasting the grains for about one minute until they look slightly translucent.

• 6

  Add the warm broth one ladle at a time, stirring constantly and waiting for the liquid to be fully absorbed before adding more.

• 7

  Continue adding broth and stirring for 18 to 20 minutes until the rice is creamy and tender.

• 8

  Fold the cooked chicken, parmesan cheese, sea salt, black pepper, and fresh thyme into the rice.

• 9

  Serve immediately while the risotto is warm and has a rich, silky consistency.