NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1.5 cup Chicken bone broth

1 tsp 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

  Heat the olive oil in a wide skillet over medium heat and sauté the diced chicken until golden and cooked through.

• 2

  Remove the chicken from the skillet and set aside, then add the sliced mushrooms and shallots to the same pan, cooking until soft.

• 3

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

• 4

  Begin adding the bone broth half a cup at a time, stirring frequently and allowing the liquid to absorb before adding more.

• 5

  Once the rice is tender and the mixture is creamy, stir the chicken back in along with the parmesan cheese, sea salt, black pepper, and fresh thyme.

• 6

  Serve immediately while the risotto is warm and the texture is perfectly smooth.