NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1.5 cup Low-sodium chicken broth

1 tbsp Grated parmesan cheese

0.5 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

  Dice the chicken breast into small, bite-sized pieces and season with half of the sea salt and black pepper.

• 2

  Heat the olive oil in a wide skillet over medium heat and sauté the chicken until golden brown and cooked through, then remove and set aside.

• 3

  In the same skillet, add the sliced mushrooms and minced shallots, cooking until the mushrooms have released their moisture and turned deep brown.

• 4

  Stir in the minced garlic and Arborio rice, toasting the grains for 1-2 minutes until the edges of the rice become translucent.

• 5

  Warm the chicken broth in a separate small pot or microwave-safe bowl.

• 6

  Add the warm broth to the rice mixture one half-cup at a time, stirring constantly and waiting for the liquid to be fully absorbed before adding the next ladle.

• 7

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

• 8

  Fold the cooked chicken back into the skillet along with the grated parmesan cheese, fresh thyme, and remaining salt and pepper.

• 9

  Stir vigorously for one minute to create a creamy emulsion, then serve immediately while hot.