NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.5 cup chicken bone broth

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a wide skillet over medium heat and sauté the chicken until golden and cooked through, then remove from the pan and set aside.

• 3

  In the same skillet, add the finely diced yellow onion and sliced cremini mushrooms, cooking until the mushrooms are browned and the onions are translucent.

• 4

  Stir in the minced garlic and arborio rice, toasting the grains for about 2 minutes until the edges become slightly translucent and smell nutty.

• 5

  Begin adding the chicken bone broth half a cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next ladle.

• 6

  Continue this slow simmering process until the rice is tender but still has a slight bite, which should take approximately 18 to 20 minutes.

• 7

  Fold the cooked chicken back into the risotto along with the grated parmesan cheese and freshly chopped parsley.

• 8

  Season with the remaining sea salt and black pepper, then serve immediately while the texture is perfectly luscious and creamy.