NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

3 tbsp Arborio rice

1 cup Cremini mushrooms

1 cup Low-sodium chicken broth

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

1 tbsp Shallot

1 clove Garlic

0.25 tsp Sea salt

0.13 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  In the same skillet, add the minced shallots and sliced mushrooms, cooking until the mushrooms have released their moisture and turned deep brown.

• 3

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

• 4

  Pour in the chicken broth 1/4 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more.

• 5

  Continue the process until the rice is tender and creamy, which should take about 15 to 18 minutes.

• 6

  Fold the cooked chicken back into the skillet and stir in the Parmesan cheese, sea salt, and black pepper until well combined.

• 7

  Garnish the risotto with finely chopped fresh parsley and serve immediately while hot.