NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

4 tbsp arborio rice

1 cup mixed wild mushrooms

1 cup chicken bone broth

0.5 tbsp extra virgin olive oil

1 tbsp parmesan cheese

1 tbsp shallots

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Warm the chicken bone broth in a small saucepan over low heat to keep it ready for the rice.

• 2

  In a medium skillet, heat the olive oil over medium heat and sauté the minced shallots and garlic until translucent and fragrant.

• 3

  Add the sliced chicken breast to the skillet, seasoning with half of the salt and pepper, and cook until golden brown; remove the chicken and set it aside.

• 4

  Add the mixed mushrooms to the same skillet and cook until they have released their moisture and developed a deep brown color.

• 5

  Stir in the Arborio rice and toast for 1 minute until the edges are translucent, then add the bone broth one ladle at a time.

• 6

  Stir the rice constantly, allowing each addition of broth to be fully absorbed before adding the next to create a creamy texture.

• 7

  Once the rice is tender, stir the cooked chicken back into the pan along with the Parmesan cheese, fresh thyme, and remaining salt and pepper.

• 8

  Serve immediately while the risotto is warm and velvety.