NUTRITION

SERVINGS

INGREDIENTS

5 ounce Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1.5 tablespoon Parmesan cheese

1 teaspoon Extra virgin olive oil

1.5 cup Low-sodium chicken broth

1 tablespoon Shallot

1 clove Garlic

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

1 teaspoon Fresh thyme

PREPARATION

• 1

  Warm the low-sodium chicken broth in a small saucepan over low heat to keep it ready for the rice.

• 2

  In a large skillet, heat the extra virgin olive oil over medium-high heat and sear the diced chicken breast until golden.

• 3

  Add the sliced cremini mushrooms to the skillet and sauté until they release their moisture and become beautifully browned.

• 4

  Stir in the minced shallot and garlic, cooking for one minute until the mixture becomes fragrant.

• 5

  Add the arborio rice to the pan, stirring for two minutes to lightly toast the grains and coat them in oil.

• 6

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

• 7

  Continue this process for about 18-20 minutes until the rice is tender yet firm to the bite.

• 8

  Remove from heat and fold in the parmesan cheese, sea salt, black pepper, and fresh thyme until the risotto is creamy.