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 Parmesan cheese

1 tsp extra virgin olive oil

1 tbsp shallot

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  In a small pot, bring the chicken broth to a gentle simmer and keep it warm on low heat.

• 2

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

• 3

  Remove the chicken from the pan, let it rest for a few minutes, then slice into thin strips.

• 4

  In the same pan, sauté the minced shallot, minced garlic, and sliced mushrooms until the mushrooms are tender and browned.

• 5

  Add the Arborio rice to the pan and toast for one minute, stirring constantly until the edges of the grains are translucent.

• 6

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

• 7

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

• 8

  Stir in the Parmesan cheese and the remaining salt and pepper until the risotto is rich and glossy.

• 9

  Serve the mushroom risotto in a shallow bowl topped with the sliced chicken and a garnish of fresh parsley.