NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.33 cup arborio rice

1 cup cremini mushrooms

1 cup chicken bone 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 sea salt and black pepper, then sear in olive oil over medium heat until golden and cooked through.

• 2

  Remove the chicken from the pan and set aside; in the same pan, sauté the diced yellow onion and sliced cremini mushrooms until tender and browned.

• 3

  Stir in the arborio rice and minced garlic, toasting the grains for about one minute until they are slightly translucent at the edges.

• 4

  Begin adding the chicken bone broth one quarter-cup at a time, stirring constantly and allowing each addition to be fully absorbed before adding more.

• 5

  Continue the process until the rice is creamy and tender, then fold the cooked chicken and parmesan cheese back into the risotto.

• 6

  Season with the remaining salt and pepper, garnish with fresh parsley, and serve immediately while hot.