NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.5 cup low-sodium chicken broth

2 tbsp parmesan cheese

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  In a small saucepan, bring the chicken broth to a low simmer and keep warm over low heat.

• 2

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

• 3

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

• 4

  In the same skillet, add the diced onion and sliced mushrooms. Sauté for 5 minutes until the mushrooms have released their moisture and turned golden brown.

• 5

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

• 6

  Add the warm chicken broth one ladle at a time, stirring constantly. Wait until the liquid is almost fully absorbed before adding the next ladle.

• 7

  Continue this process for about 18-20 minutes until the rice is tender but still has a slight bite (al dente).

• 8

  Stir the cooked chicken back into the skillet along with the remaining salt and pepper.

• 9

  Remove from heat and vigorously stir in the grated parmesan cheese until the risotto is creamy.

• 10

  Garnish with freshly chopped parsley and serve immediately.