NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1.5 cup cremini mushrooms

1 cup chicken bone broth

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden brown and cooked through.

• 2

  Remove the chicken from the pan and set aside; add the sliced cremini mushrooms and minced garlic to the same skillet, cooking until the mushrooms are tender.

• 3

  Stir in the dry arborio rice and toast for one minute until the edges of the grains become translucent.

• 4

  Gradually add the chicken bone broth one half-cup at a time, stirring constantly and allowing the liquid to be fully absorbed before adding more.

• 5

  Continue stirring until the rice is creamy and al dente, then fold the cooked chicken back into the skillet.

• 6

  Stir in the parmesan cheese, sea salt, and black pepper until well combined.

• 7

  Garnish the risotto with freshly chopped parsley and serve immediately.