NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup Arborio rice

1 cup cremini mushrooms

1.25 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

  Heat the olive oil in a large skillet over medium-high heat.

• 2

  Add the diced chicken breast, sea salt, and black pepper, sautéing until golden brown and cooked through.

• 3

  Remove the chicken from the pan and set aside.

• 4

  In the same pan, add the sliced mushrooms and shallots, cooking until the mushrooms release their moisture and turn a deep golden brown.

• 5

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

• 6

  Reduce heat to medium and add the chicken bone broth 0.25 cup at a time, stirring constantly and waiting for the liquid to be absorbed before adding more.

• 7

  Once the rice is tender and the mixture is creamy, stir the cooked chicken back into the pan.

• 8

  Fold in the grated Parmesan cheese and fresh thyme, stirring until the cheese is melted and the risotto is luscious.