NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.33 cup Arborio rice

1 cup Cremini mushrooms

1 cup Chicken bone broth

1 tbsp Shallot

1 clove Garlic

1 tsp Olive oil

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then sear in a pan with olive oil until cooked through before dicing into bite-sized pieces.

• 2

  In the same pan, sauté the finely minced shallot and sliced cremini mushrooms over medium heat until the mushrooms are browned and tender.

• 3

  Add the minced garlic and dry arborio rice to the pan, stirring for two minutes to toast the grains until the edges become slightly translucent.

• 4

  Begin adding the chicken bone broth one-quarter cup at a time, stirring frequently and waiting for the liquid to be fully absorbed before adding the next portion.

• 5

  Continue the simmering and stirring process until the rice is tender and has created a natural, creamy sauce.

• 6

  Fold the cooked chicken, parmesan cheese, and the remaining salt and pepper into the risotto.

• 7

  Remove from heat and garnish with chopped fresh parsley before serving immediately.