NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1.5 cup chicken bone broth

1 cup cremini mushrooms

1 tbsp shallot

1 clove garlic

2 tbsp parmesan cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium heat; add the diced chicken breast and sliced cremini mushrooms, sautéing until the chicken is cooked through and mushrooms are golden brown.

• 3

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

• 4

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

• 5

  Add the Arborio rice to the skillet, stirring for 2 minutes to lightly toast the grains until the edges become slightly translucent.

• 6

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

• 7

  Continue this process for approximately 18 to 20 minutes until the rice is tender and the consistency is creamy.

• 8

  Stir the cooked chicken, sautéed mushrooms, sea salt, black pepper, and fresh thyme back into the risotto skillet.

• 9

  Remove the skillet from the heat and fold in the grated parmesan cheese until melted and incorporated.

• 10

  Serve immediately while the risotto is warm and velvety.