NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1 cup asparagus

1 tbsp shallot

1 clove garlic

1 cup chicken bone broth

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp parmesan cheese

PREPARATION

• 1

  Slice 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 large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove and set aside.

• 3

  In the same skillet, sauté the minced shallot, garlic, and sliced mushrooms until the mushrooms are browned and tender.

• 4

  Add the arborio rice to the pan and toast for one minute, stirring constantly to coat the grains.

• 5

  Lower the heat to medium and add the bone broth 0.25 cup at a time, stirring frequently until the liquid is absorbed before adding more.

• 6

  With the final addition of broth, stir in the chopped asparagus and cook until the rice is tender and the asparagus is bright green.

• 7

  Fold the cooked chicken, lemon juice, parmesan cheese, and the remaining salt and pepper into the risotto until the texture is creamy.