NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.33 cup arborio rice

1 cup cremini mushrooms

1 cup chicken bone broth

1 tbsp 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

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

• 2

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 3

  In the same skillet, add the minced shallot, garlic, and sliced mushrooms, cooking until the vegetables are soft and the mushrooms have browned.

• 4

  Stir in the arborio rice and toast 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 constantly and waiting for the liquid to be fully absorbed before adding the next portion.

• 6

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

• 7

  Serve immediately while the risotto is warm and the texture is velvety.