NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1.5 cup Chicken broth

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

1 tbsp Shallot

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a wide skillet over medium heat and sear the chicken until golden and cooked through, then remove and set aside.

• 3

  In the same skillet, add the finely diced shallots and sliced cremini mushrooms, sautéing until the mushrooms release their moisture and turn a deep brown.

• 4

  Stir in the minced garlic and arborio rice, toasting the grains for two minutes until the edges become translucent.

• 5

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

• 6

  Once the rice is tender and the consistency is creamy, stir the cooked chicken back into the skillet along with the parmesan cheese and fresh thyme.

• 7

  Season the risotto with the remaining sea salt and black pepper before serving immediately while warm.