NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1 cup Chicken bone broth

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

1 tbsp Shallot

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat and sear the diced chicken until golden and cooked through.

• 2

  Remove the chicken from the pan and set aside, then add the sliced mushrooms and minced shallots to the same skillet.

• 3

  Sauté the vegetables until the mushrooms are browned and tender, then stir in the minced garlic and Arborio rice.

• 4

  Toast the rice for one minute before adding the bone broth 0.25 cup at a time, stirring frequently until the liquid is absorbed.

• 5

  Continue adding broth and stirring until the rice is creamy and al dente, which typically takes about 18 to 20 minutes.

• 6

  Fold the cooked chicken, parmesan cheese, sea salt, black pepper, and fresh thyme into the risotto before serving warm.