NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup arborio rice

1 cup cremini mushrooms

0.25 cup shallot

1 clove garlic

1.5 cup low-sodium chicken broth

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  In a small saucepan, bring the chicken broth to a gentle simmer over low heat.

• 2

  Season the diced chicken breast with half of the salt and pepper.

• 3

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

• 4

  In the same skillet, add the sliced mushrooms and minced shallots, sautéing until the mushrooms have released their moisture and the shallots are translucent.

• 5

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

• 6

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

• 7

  Continue this process for about 18-20 minutes until the rice is tender but still has a slight bite (al dente).

• 8

  Fold the cooked chicken back into the skillet along with the remaining salt, pepper, and grated parmesan cheese.

• 9

  Garnish with freshly chopped parsley and serve immediately while creamy.