NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1.5 cup Low-sodium chicken broth

0.5 tbsp Extra virgin olive oil

1 tbsp Shallot

1 clove Garlic

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  In a small pot, bring the chicken broth to a gentle simmer over low heat.

• 2

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

• 3

  In the same skillet, add the sliced mushrooms and minced shallots, sautéing until the mushrooms are browned and the shallots are translucent.

• 4

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

• 5

  Add the simmering broth one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.

• 6

  Once the rice is tender and creamy, stir the cooked chicken back in along with the sea salt, black pepper, and fresh thyme.

• 7

  Remove from heat and fold in the parmesan cheese before serving immediately.