NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

0.25 cup yellow onion

1 tsp extra virgin olive oil

2 tbsp parmesan cheese

1.5 cup chicken bone broth

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.

• 2

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

• 3

  In the same skillet, add the diced onion and sliced mushrooms, cooking until the mushrooms have released their moisture and turned golden brown.

• 4

  Add the minced garlic and arborio rice to the skillet, stirring for 1-2 minutes to lightly toast the grains.

• 5

  Warm the chicken bone broth in a separate small pot or microwave.

• 6

  Add the warm broth to the rice half a cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding more.

• 7

  Continue this process until the rice is tender and creamy, which should take about 18-20 minutes.

• 8

  Stir the cooked chicken, parmesan cheese, sea salt, black pepper, and fresh thyme into the risotto.

• 9

  Serve immediately while the texture is velvety and warm.