NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1 cup low-sodium chicken broth

2 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then sear in a skillet over medium heat until cooked through; remove from pan and slice into strips.

• 2

  In the same skillet, heat the olive oil and sauté the diced yellow onion and sliced cremini mushrooms until the mushrooms are golden and the onions are soft.

• 3

  Add the minced garlic and arborio rice to the pan, stirring for one minute to lightly toast the grains.

• 4

  Pour in the chicken broth 1/4 cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next portion.

• 5

  Continue this process until the rice is tender and creamy, then stir in the grated parmesan cheese, fresh thyme, and the remaining salt and pepper.

• 6

  Fold the sliced chicken strips back into the risotto to warm through and serve immediately.