NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Arborio rice

1.5 cup Chicken bone broth

1 cup Mixed wild mushrooms

1 tbsp Parmesan cheese

1 tsp Olive oil

1 clove Garlic

1 tbsp Shallot

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then grill over medium heat until cooked through and golden.

• 2

  In a separate wide saucepan, heat the olive oil and sauté the minced shallot and garlic until fragrant and translucent.

• 3

  Add the mixed wild mushrooms to the pan and cook until they release their moisture and begin to brown.

• 4

  Stir in the arborio rice, toasting the grains for two minutes until the edges appear slightly translucent.

• 5

  Warm the chicken bone broth in a small pot and add it to the rice one ladle at a time, stirring constantly until each portion is absorbed.

• 6

  Continue adding broth and stirring until the rice is tender and creamy, then stir in the parmesan cheese, fresh thyme, and remaining salt and pepper.

• 7

  Slice the grilled chicken breast and serve it immediately over the warm mushroom risotto.