NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

1 cup mixed wild mushrooms

1.5 cup chicken bone broth

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 tbsp shallot

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  In a small saucepan, bring the chicken bone broth to a low simmer and keep warm over low heat.

• 2

  Heat the olive oil in a wide skillet over medium heat. Add the diced chicken breast and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.

• 3

  In the same skillet, add the minced shallots and wild mushrooms. Sauté until the mushrooms have released their moisture and are golden brown.

• 4

  Add the minced garlic and arborio rice to the skillet, stirring for 1-2 minutes until the rice is lightly toasted and fragrant.

• 5

  Add the warm bone broth one ladle at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle.

• 6

  Continue this process for about 18-20 minutes until the rice is tender but still has a slight bite (al dente).

• 7

  Stir the cooked chicken back into the skillet along with the sea salt, black pepper, and fresh thyme.

• 8

  Remove from heat and fold in the grated parmesan cheese until the risotto is creamy and well-combined. Serve immediately.