NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1.5 cup Chicken broth

1 tsp Olive oil

2 tbsp Parmesan cheese

1 clove Garlic

1 tbsp Shallot

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through; remove from the pan and set aside.

• 2

  In the same skillet, add the sliced mushrooms, minced shallots, and minced garlic, sautéing until the mushrooms release their moisture and turn a deep brown.

• 3

  Stir in the dry arborio rice and toast it for 1-2 minutes until the edges are translucent.

• 4

  Begin adding the chicken broth 0.5 cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding the next ladle.

• 5

  Continue the process until the rice is tender and has created a natural, creamy sauce.

• 6

  Fold the cooked chicken, grated parmesan, sea salt, black pepper, and fresh thyme into the risotto.

• 7

  Serve immediately while the texture is smooth and the flavors are vibrant.