NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1 cup Mixed wild mushrooms

1 cup Chicken bone broth

1 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 tbsp Minced shallot

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Heat olive oil in a large skillet over medium-high heat and sear the diced chicken breast until golden and cooked through, then remove and set aside.

• 2

  In the same pan, sauté the mixed wild mushrooms until they release their moisture and become deeply browned and fragrant.

• 3

  Add the minced shallot and garlic to the mushrooms, stirring for one minute before adding the Arborio rice to toast slightly.

• 4

  Gradually pour in the chicken bone broth one ladle at a time, stirring constantly until the liquid is absorbed before adding more.

• 5

  Once the rice is tender and creamy, fold the cooked chicken back into the pan along with the sea salt, black pepper, and fresh thyme.

• 6

  Remove from heat and stir in the grated parmesan cheese until fully incorporated and velvety.