NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

1 cup mixed wild mushrooms

2 tsp extra virgin olive oil

1 tbsp parmesan cheese

1.5 cup low-sodium chicken broth

1 tbsp minced shallot

1 clove minced 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 pan with 1 tsp of olive oil until cooked through and golden; set aside.

• 2

  In the same pan, add the remaining olive oil and sauté the minced shallots, garlic, and wild mushrooms until they are tender and fragrant.

• 3

  Stir in the dry arborio rice, stirring for about one minute to lightly toast the grains and coat them in the oil.

• 4

  Gradually add the warm chicken broth 0.5 cup at a time, stirring constantly and allowing the liquid to be fully absorbed before adding the next portion.

• 5

  Once the rice is tender and has reached a creamy consistency, stir in the fresh thyme and the parmesan cheese.

• 6

  Slice the seared chicken breast into strips and serve it immediately over the warm mushroom risotto.