NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Arborio rice

0.75 cup Chicken bone broth

1 cup Cremini mushrooms

1 cup Shiitake mushrooms

1 tsp Extra virgin olive oil

1 tbsp Parmesan cheese

1 clove Garlic

2 tbsp Shallots

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season with half of the sea salt and black pepper.

• 2

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

• 3

  In the same skillet, add the sliced cremini and shiitake mushrooms, sautéing until they release their moisture and become deeply browned.

• 4

  Stir in the minced shallots and garlic, cooking for 1 minute until fragrant.

• 5

  Add the arborio rice to the pan, toasting the grains for 2 minutes until the edges are translucent.

• 6

  Begin adding the chicken bone broth 0.25 cup at a time, stirring constantly and allowing the liquid to be fully absorbed before adding more.

• 7

  Once the rice is al dente and creamy, fold in the cooked chicken, parmesan cheese, fresh thyme, and remaining salt and pepper.

• 8

  Serve immediately while the risotto is warm and luscious.