NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup Arborio rice

1 cup cremini mushrooms

1 cup chicken bone broth

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

1 tbsp minced shallot

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  In a medium skillet over medium heat, add the olive oil and sauté the diced chicken breast until browned and cooked through, then remove and set aside.

• 2

  In the same skillet, add the minced shallot and sliced cremini mushrooms, sautéing for 5-7 minutes until the mushrooms are tender and golden.

• 3

  Add the minced garlic and Arborio rice to the pan, stirring for 1-2 minutes to toast the rice until the edges become slightly translucent.

• 4

  Pour in 0.25 cup of the chicken bone broth, stirring constantly until the liquid is fully absorbed by the rice.

• 5

  Continue adding the remaining bone broth 0.25 cup at a time, stirring frequently and waiting for absorption between additions until the rice is creamy and al dente.

• 6

  Fold the cooked chicken and fresh thyme back into the risotto, then stir in the grated parmesan, sea salt, and black pepper before serving hot.