NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

0.25 cup Arborio rice

1 cup Cremini mushrooms

0.5 cup Shiitake mushrooms

1.5 cup Chicken bone broth

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

1 tbsp Shallot

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  In a small saucepan, bring the chicken bone broth to a gentle simmer, then keep it warm over low heat.

• 2

  Heat the olive oil in a wide skillet over medium heat and sauté the cremini and shiitake mushrooms until they are golden brown and tender.

• 3

  Remove the mushrooms from the skillet and set aside; in the same skillet, add the minced shallot and garlic, sautéing until fragrant.

• 4

  Add the arborio rice to the skillet, stirring for 2 minutes to lightly toast the grains until the edges are translucent.

• 5

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

• 6

  While the rice cooks, season the shrimp with sea salt and black pepper, then sear them in a separate non-stick pan for 2 minutes per side until pink.

• 7

  Once the rice is creamy and al dente, fold in the cooked mushrooms, seared shrimp, grated parmesan, and fresh thyme.

• 8

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