NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Arborio rice

1 cup Sliced cremini mushrooms

1.5 cup Low-sodium chicken broth

0.25 cup Non-fat Greek yogurt

2 tbsp Grated Parmesan cheese

1 tsp Extra virgin olive oil

1 tbsp Minced shallot

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme leaves

PREPARATION

• 1

  Heat the olive oil in a large skillet or wide saucepan over medium-high heat.

• 2

  Season the cubed chicken breast with sea salt and black pepper, then sear in the pan until golden and cooked through before removing and setting aside.

• 3

  In the same pan, sauté the shallots, garlic, and sliced mushrooms until the mushrooms are tender and have released their moisture.

• 4

  Add the Arborio rice to the pan and toast for 1 minute, stirring constantly until the edges of the grains become translucent.

• 5

  Reduce heat to medium and begin adding the chicken broth 0.5 cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next portion.

• 6

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

• 7

  Stir the cooked chicken back into the pan along with the Greek yogurt, grated Parmesan, and fresh thyme leaves.

• 8

  Serve immediately while the risotto is warm and velvety.