NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.33 cup Arborio rice

1 cup Cremini mushrooms

1.5 cup Low-sodium chicken broth

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Remove the chicken from the pan, let it rest for five minutes, and then slice into bite-sized strips.

• 3

  In the same pan, sauté the diced onion and sliced mushrooms until the mushrooms are browned and the onions are translucent.

• 4

  Add the Arborio rice and minced garlic to the pan, stirring for one minute to lightly toast the grains.

• 5

  Warm the chicken broth in a separate small pot and begin adding it to the rice one ladle at a time, stirring constantly.

• 6

  Wait for each ladle of broth to be fully absorbed before adding the next, continuing this process until the rice is tender and creamy.

• 7

  Stir the sliced chicken and Parmesan cheese into the risotto until well combined and heated through.

• 8

  Garnish with chopped fresh parsley and the remaining salt and pepper before serving.