NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1.5 cups Low-sodium chicken bone broth

1 tsp Extra virgin olive oil

1 tbsp Parmesan cheese

1 tbsp Shallot

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Dice the chicken into bite-sized pieces and season with half of the salt and pepper.

• 2

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

• 3

  In the same skillet, add the sliced mushrooms and sauté until they release their moisture and turn a deep golden brown.

• 4

  Add the minced shallot and garlic to the mushrooms, cooking for one minute until fragrant.

• 5

  Stir in the Arborio rice, toasting the grains for two minutes until the edges are translucent.

• 6

  Begin adding the warm bone broth one ladle at a time, stirring frequently and allowing the liquid to be fully absorbed before adding more.

• 7

  Once the rice is tender and creamy, stir the cooked chicken back into the skillet along with the remaining salt, pepper, and fresh thyme.

• 8

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