NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Arborio rice

3.25 oz Chicken breast

1 cup Cremini mushrooms

1 cup Low-sodium chicken broth

2 tbsp Plain nonfat Greek yogurt

1 tbsp Grated 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 thyme leaves

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Heat the olive oil in an oven-safe skillet or Dutch oven over medium heat.

• 3

  Add the diced onion and sliced mushrooms, sautéing until the mushrooms are browned and the onions are translucent.

• 4

  Stir in the minced garlic and diced chicken breast, cooking for 2 minutes until the chicken is lightly seared.

• 5

  Add the Arborio rice to the pan and stir for 1 minute to lightly toast the grains.

• 6

  Pour in the chicken broth, sea salt, black pepper, and fresh thyme, bringing the mixture to a simmer.

• 7

  Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven.

• 8

  Bake for 20 to 25 minutes, or until the rice is tender and most of the liquid has been absorbed.

• 9

  Remove from the oven and vigorously stir in the Greek yogurt and Parmesan cheese until the risotto reaches a creamy consistency.

• 10

  Let the dish rest for 2 minutes before serving warm.