NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1 tbsp parmesan cheese

1.5 cup low-sodium chicken broth

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 parsley

PREPARATION

• 1

  Heat the chicken broth in a small saucepan over low heat to keep it warm for the risotto process.

• 2

  Season the chicken breast with half the salt and pepper, then sear in a pan with half the olive oil until golden and cooked through.

• 3

  Remove the chicken to rest, then in the same pan, add the remaining oil and sauté the diced shallots, minced garlic, and sliced mushrooms.

• 4

  Stir in the arborio rice, toasting the grains for one minute until the edges become slightly translucent.

• 5

  Add the warm broth one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding the next ladle.

• 6

  Once the rice is creamy and tender, stir in the parmesan cheese and the remaining salt and pepper.

• 7

  Slice the rested chicken and serve it over the risotto, finishing with a garnish of fresh chopped parsley.