NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.13 cup arborio rice

1 cup cremini mushrooms

1.5 cups low-sodium chicken broth

2 tbsp grated parmesan cheese

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

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 slice the cremini mushrooms.

• 2

  In a small saucepan, bring the chicken broth to a low simmer and keep it warm throughout the cooking process.

• 3

  Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the diced onion and sliced mushrooms, sautéing until the onions are translucent and the mushrooms have released their moisture.

• 5

  Stir in the minced garlic and arborio rice, toasting the rice for 1-2 minutes until the edges are slightly translucent.

• 6

  Add the warm chicken broth one ladle at a time, stirring constantly and allowing the liquid to be fully absorbed before adding the next ladle.

• 7

  Continue this process until the rice is tender and creamy, which should take about 18-20 minutes.

• 8

  Stir the cooked chicken back into the skillet along with the sea salt, black pepper, and fresh thyme.

• 9

  Remove from heat and fold in the grated Parmesan cheese until melted and incorporated.

• 10

  Serve immediately while the risotto is warm and creamy.