NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1.5 cups Low-sodium chicken broth

1 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 tbsp Minced shallot

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme leaves

PREPARATION

• 1

  Season chicken breast with half the sea salt and black pepper, then grill or pan-sear until internal temperature reaches 165°F; slice into thin strips.

• 2

  In a separate pan, heat olive oil over medium heat and sauté minced shallot and garlic until fragrant and translucent.

• 3

  Add sliced cremini mushrooms to the pan and cook until they release their moisture and develop a deep golden color.

• 4

  Stir in the arborio rice, toasting the grains for about one minute until the edges become slightly translucent.

• 5

  Slowly pour in the chicken broth 0.5 cup at a time, stirring frequently until the liquid is fully absorbed before adding the next portion.

• 6

  Once the rice is tender and the consistency is velvety, stir in the grated parmesan cheese, fresh thyme, and remaining salt and pepper.

• 7

  Plate the creamy risotto and top with the sliced grilled chicken to serve.