NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1.5 cup low-sodium chicken broth

2 cup cremini mushrooms

1 tbsp shallot

1 clove garlic

1 tsp extra virgin olive oil

2 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  In a small saucepan, bring the chicken broth to a gentle simmer over low heat.

• 2

  Dice the chicken breast into bite-sized pieces and season with a pinch of sea salt and black pepper.

• 3

  Heat half of the olive oil in a large skillet over medium heat and sauté the chicken until golden and cooked through, then remove from the pan and set aside.

• 4

  Add the remaining olive oil to the same skillet and sauté the sliced mushrooms, minced shallot, and minced garlic until the mushrooms are browned and tender.

• 5

  Add the dry arborio rice to the skillet with the mushrooms, stirring for 1 minute to lightly toast the grains.

• 6

  Begin adding the warm broth to the rice, one ladle at a time, stirring frequently and allowing each addition to be fully absorbed before adding more.

• 7

  Once the rice is tender and creamy, fold in the cooked chicken, grated parmesan cheese, and fresh thyme.

• 8

  Season with the remaining sea salt and black pepper before serving immediately in a warm bowl.