NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup arborio rice

1 cup mixed wild mushrooms

1 cup chicken bone broth

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 2

  Heat the olive oil in a wide skillet over medium-high heat. Add the chicken and sear until golden and cooked through, then remove from the pan and set aside.

• 3

  In the same skillet, add the minced shallot and sliced wild mushrooms. Sauté for 5-7 minutes until the mushrooms have released their moisture and turned deep brown.

• 4

  Add the minced garlic and arborio rice to the skillet, stirring for 2 minutes to toast the rice grains until the edges are translucent.

• 5

  Lower the heat to medium. Begin adding the chicken bone broth 0.25 cup at a time, stirring constantly and allowing the liquid to be fully absorbed before adding the next ladle.

• 6

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

• 7

  Fold the cooked chicken back into the skillet along with the parmesan cheese, fresh thyme, and remaining salt and pepper.

• 8

  Stir once more to melt the cheese and serve immediately while hot and velvety.