NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Arborio rice

1.5 cup Chicken bone broth

1 cup Mixed wild mushrooms

0.5 tbsp Extra virgin olive oil

1 tbsp Parmesan cheese

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 sauté in olive oil over medium heat until golden and cooked through, then remove and set aside.

• 2

  In the same pan, add the minced shallot, garlic, and sliced wild mushrooms, sautéing until the mushrooms are browned and fragrant.

• 3

  Add the arborio rice to the pan and stir for 2 minutes to lightly toast the grains until the edges become translucent.

• 4

  Warm the bone broth in a separate small pot, then add it to the rice half a cup at a time, stirring constantly until each addition is absorbed.

• 5

  Continue adding broth and stirring until the rice is tender and has reached a creamy consistency.

• 6

  Fold the cooked chicken, fresh thyme, sea salt, and black pepper back into the risotto.

• 7

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