NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1.5 cup chicken bone broth

1 tbsp shallot

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Dice the chicken breast into small, 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 heat. Add the chicken and sliced mushrooms, sautéing until the chicken is cooked through and the mushrooms are browned and tender.

• 3

  Remove the chicken and mushrooms from the pan and set aside. In the same pan, add the minced shallot and garlic, sautéing for 1 minute until fragrant.

• 4

  Add the dry arborio rice to the pan and toast for 2 minutes, stirring constantly until the edges of the grains are translucent.

• 5

  Warm the chicken bone broth in a separate small pot. Begin adding the broth to the rice one ladle at a time, stirring frequently.

• 6

  Wait until each addition of broth is almost fully absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is tender but still has a slight bite.

• 7

  Fold the cooked chicken, mushrooms, and fresh thyme back into the rice.

• 8

  Stir in the parmesan cheese and the remaining salt and pepper. Remove from heat and let sit for 2 minutes to allow the texture to become extra creamy before serving.