NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.5 cup chicken bone broth

2 tbsp parmesan cheese

1 tsp olive oil

1 clove garlic

1 tbsp shallot

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 gentle simmer, then keep it warm over low heat.

• 2

  Heat the olive oil in a wide skillet over medium heat. Add the diced chicken breast and sear until golden and cooked through, then remove and set aside.

• 3

  In the same skillet, add the sliced mushrooms and shallots, sautéing until the mushrooms are browned and the moisture has evaporated.

• 4

  Stir in the minced garlic and arborio rice, toasting the rice for 1-2 minutes until the edges are translucent.

• 5

  Add the warm bone broth 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, parmesan cheese, sea salt, black pepper, and fresh thyme.

• 7

  Serve immediately while the risotto is warm and velvety.