NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1 cup Low-sodium chicken broth

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Shallot

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  In a non-stick skillet, heat the olive oil over medium-high heat and sear the cubed chicken breast until golden and cooked through, then set aside.

• 2

  In the same pan, add the sliced mushrooms and minced shallots, sautéing until the mushrooms release their moisture and become deeply browned.

• 3

  Stir in the minced garlic and arborio rice, toasting the grains for one minute until the edges are translucent.

• 4

  Reduce heat to medium and add the chicken broth 0.25 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.

• 5

  Once the rice is tender and creamy, stir the cooked chicken back into the pan along with the sea salt, black pepper, and fresh thyme.

• 6

  Remove from heat and fold in the grated parmesan cheese until melted and velvety before serving immediately.