NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Arborio rice

1.5 cup Low-sodium chicken broth

1.5 cup Cremini mushrooms

1 tsp Extra virgin olive oil

2 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

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

• 2

  Heat the olive oil in a large skillet over medium heat, add the diced chicken breast, and cook until golden and cooked through, then remove and set aside.

• 3

  In the same skillet, sauté the sliced mushrooms and shallots until the mushrooms are browned and the shallots are translucent.

• 4

  Stir in the minced garlic and arborio rice, toasting the grains for one minute until the edges appear slightly clear.

• 5

  Add the warm chicken broth one ladle at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next.

• 6

  Continue this process until the rice is tender and has created a natural creamy sauce, which typically takes about 20 minutes.

• 7

  Fold the cooked chicken and fresh thyme back into the risotto.

• 8

  Remove from the heat and stir in the parmesan cheese, sea salt, and black pepper before serving immediately.