NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1 cup Chicken bone broth

1 tbsp Parmesan cheese

0.5 tbsp Olive oil

1 clove Garlic

1 tbsp Shallot

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 a pinch of sea salt and pepper.

• 2

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

• 3

  In the same pan, add the finely minced shallot, garlic, and sliced mushrooms. Sauté until the mushrooms have released their moisture and turned golden brown.

• 4

  Add the dry arborio rice to the pan and toast for 1-2 minutes until the edges are translucent.

• 5

  Warm the chicken bone broth in a separate small pot. Begin adding the broth to the rice one ladle at a time, stirring frequently.

• 6

  Wait until each addition of broth is almost fully absorbed before adding the next, continuing until the rice is tender but still has a slight bite.

• 7

  Stir the cooked chicken back into the rice along with the parmesan cheese, sea salt, black pepper, and fresh thyme.

• 8

  Serve immediately while the texture is creamy and warm.