NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup arborio rice

1 cup cremini mushrooms

1 cup chicken bone broth

1 tbsp parmesan cheese

1 tsp olive oil

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 large skillet over medium-high heat.

• 2

  Add the diced chicken breast and sliced cremini mushrooms to the skillet, sautéing until the chicken is cooked through and the mushrooms are golden brown.

• 3

  Remove the chicken and mushrooms from the pan and set them aside on a plate.

• 4

  In the same skillet, add the minced shallot and garlic, cooking for 1 minute until fragrant.

• 5

  Add the arborio rice to the skillet and toast for 2 minutes, stirring constantly until the edges of the grains become translucent.

• 6

  Reduce the heat to medium and begin adding the chicken bone broth 0.25 cup at a time, stirring frequently.

• 7

  Wait for each addition of broth to be fully absorbed by the rice before adding the next 0.25 cup.

• 8

  Once all the broth is absorbed and the rice is tender and creamy, stir the cooked chicken, mushrooms, parmesan cheese, sea salt, black pepper, and fresh thyme back into the pan.

• 9

  Stir well to combine and serve immediately while the risotto is warm and velvety.