NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1 cup chicken bone broth

2 tbsp parmesan cheese

1 tsp ghee

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp shallot

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.

• 2

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken until fully cooked, then set aside to rest.

• 3

  In a small saucepan, bring the chicken bone broth to a very low simmer.

• 4

  In a separate wide skillet, melt the ghee over medium heat and sauté the diced shallots and sliced cremini mushrooms until they release their moisture and turn golden brown.

• 5

  Add the minced garlic and fresh thyme to the mushrooms, stirring for 60 seconds until fragrant.

• 6

  Add the dry arborio rice to the skillet, stirring constantly for 2 minutes to lightly toast the grains.

• 7

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

• 8

  Continue this process for about 18-20 minutes until the rice is tender but still has a slight bite (al dente).

• 9

  Remove the skillet from heat and stir in the parmesan cheese and remaining salt and pepper until the risotto is creamy.

• 10

  Slice the rested chicken breast and serve it immediately over the warm mushroom risotto.