NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

0.25 cup arborio rice

1 cup wild mushrooms

1 cup chicken bone broth

1 tbsp parmesan cheese

1 tsp olive oil

1 tbsp shallots

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then grill over medium heat until it reaches an internal temperature of 165 degrees.

• 2

  In a separate wide pan, heat the olive oil and sauté the minced shallots and garlic until fragrant and translucent.

• 3

  Add the sliced wild mushrooms to the pan and cook until they release their moisture and develop a deep golden brown color.

• 4

  Stir in the arborio rice, toasting the grains for two minutes until the edges are slightly translucent and smell nutty.

• 5

  Gradually add the chicken bone broth one ladle at a time, stirring constantly to release the starches until each addition is absorbed.

• 6

  Once the rice is creamy and tender, stir in the fresh thyme, parmesan cheese, and the remaining salt and pepper.

• 7

  Slice the grilled chicken into strips and serve it immediately over the warm mushroom risotto.