NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.5 cup chicken bone broth

1 tbsp parmesan cheese

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Warm the chicken bone broth in a small saucepan over low heat to maintain a consistent temperature.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat a skillet over medium heat with half of the olive oil and sear the chicken until golden brown and cooked through, then set aside to rest.

• 4

  In a separate wide pan, sauté the minced shallot, garlic, and sliced mushrooms in the remaining olive oil until the mushrooms are tender and fragrant.

• 5

  Add the Arborio rice to the pan with the mushrooms and toast for one minute until the edges of the grains become translucent.

• 6

  Add the warm bone broth one ladle at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next.

• 7

  Once the rice is creamy and al dente, stir in the grated Parmesan cheese, fresh thyme, and the remaining salt and pepper.

• 8

  Slice the rested chicken breast and serve it immediately over the warm mushroom risotto.