NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup arborio rice

2 cup cremini mushrooms

1.5 cup low-sodium chicken broth

1 tbsp shallot

1 clove garlic

1 tsp extra virgin olive oil

2 tbsp parmesan cheese

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.

• 2

  Heat a large non-stick skillet over medium-high heat with 0.5 tsp of olive oil and sear the chicken until the internal temperature reaches 165°F, then remove from the pan to rest and slice.

• 3

  In a small saucepan, bring the chicken broth to a gentle simmer over low heat.

• 4

  Using the same skillet from the chicken, add the remaining 0.5 tsp of olive oil and sauté the minced shallots and sliced mushrooms until the mushrooms are browned and tender.

• 5

  Stir in the minced garlic and Arborio rice, toasting the grains for about 1 minute until the edges are slightly translucent.

• 6

  Add the warm chicken broth one ladle at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next.

• 7

  Continue the stirring and adding process for 18 to 20 minutes until the rice is creamy and tender but still has a slight bite.

• 8

  Fold in the sliced chicken, grated Parmesan cheese, fresh thyme, and the remaining salt and pepper.

• 9

  Serve immediately while the texture is rich and silky.