NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 cup low-sodium chicken broth

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

  In the same skillet, add the minced shallot, garlic, and sliced mushrooms, sautéing until the mushrooms have released their moisture and are nicely browned.

• 3

  Stir in the dry arborio rice and toast for one minute until the edges of the grains become slightly translucent.

• 4

  Warm the chicken broth in a separate small pot and begin adding it to the rice one ladle at a time, stirring constantly until each addition is fully absorbed.

• 5

  Continue adding broth and stirring for about 18-20 minutes until the rice is tender but still has a slight bite and a creamy consistency.

• 6

  Fold the cooked chicken back into the risotto along with the parmesan cheese and fresh thyme.

• 7

  Season with sea salt and black pepper, stirring one last time before serving immediately in a warm bowl.