NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1 cup Mixed wild mushrooms

1 cup Low-sodium chicken 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

  Dice 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 cook the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 3

  In the same skillet, add the minced shallot, garlic, and wild mushrooms, sautéing until the mushrooms are tender and browned.

• 4

  Add the Arborio rice to the skillet and toast for 1-2 minutes until the edges are translucent.

• 5

  Warm the chicken broth in a separate small pot and begin adding it to the rice one ladle at a time, stirring constantly and waiting for the liquid to be absorbed before adding more.

• 6

  Once the rice is tender and creamy, stir in the cooked chicken, fresh thyme, remaining salt, pepper, and Parmesan cheese before serving.