NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup arborio rice

2 cup cremini mushrooms

1.5 cup low-sodium chicken broth

2 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

1 medium shallot

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 half of the sea salt and black pepper.

• 2

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

• 3

  In the same skillet, add the minced shallot and sliced mushrooms, cooking until the mushrooms release their moisture and turn a deep golden brown.

• 4

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

• 5

  Begin adding the chicken broth 0.5 cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding more.

• 6

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

• 7

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