NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1.5 cup Low-sodium chicken broth

1 tsp Olive oil

2 tbsp Grated parmesan cheese

1 tbsp Minced shallot

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 salt and pepper, then grill or pan-sear until cooked through and set aside to rest.

• 2

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

• 3

  In a separate skillet, heat the olive oil over medium heat and sauté the sliced mushrooms until browned and tender.

• 4

  Add the minced shallot and garlic to the mushrooms, cooking for 1 minute until fragrant.

• 5

  Stir in the arborio rice and toast for 2 minutes, ensuring each grain is coated in oil.

• 6

  Add the warm broth one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.

• 7

  Continue this process for about 18-20 minutes until the rice is creamy and al dente.

• 8

  Stir in the parmesan cheese, fresh thyme, and remaining salt and pepper.

• 9

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