NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.25 cup Arborio rice

1.5 cup Cremini mushrooms

1 cup chicken bone broth

0.5 tbsp extra virgin olive oil

2 tbsp Parmesan cheese

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season with a pinch of sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a wide skillet over medium heat and sauté the chicken until golden and fully cooked, then remove from the pan and set aside.

• 3

  In the same skillet, add the diced yellow onion and sliced mushrooms, cooking until the mushrooms have released their moisture and turned deep brown.

• 4

  Stir in the minced garlic and Arborio rice, toasting the grains for about 2 minutes until the edges become translucent.

• 5

  Begin adding the chicken bone broth 0.25 cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next portion.

• 6

  Once the rice is tender and has created a natural creaminess, stir the cooked chicken, Parmesan cheese, and fresh thyme back into the pan.

• 7

  Season with the remaining salt and pepper, then serve immediately while the risotto is rich and velvety.