NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1.5 cup Low-sodium chicken broth

2 tbsp Grated Parmesan cheese

1 tsp 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

  Dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 2

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

• 3

  In the same skillet, add the sliced mushrooms, minced shallots, and minced garlic, sautéing until the mushrooms have released their moisture and turned deep brown.

• 4

  Stir in the dry arborio rice and toast for 1-2 minutes until the edges of the grains become translucent.

• 5

  Begin adding the chicken broth 0.5 cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next portion.

• 6

  Continue the process until the rice is tender and has created a natural creamy sauce.

• 7

  Fold the cooked chicken back into the pan along with the Parmesan cheese, fresh thyme, and the remaining salt and pepper.

• 8

  Stir until the cheese is melted and the risotto is hot, then serve immediately.