NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Arborio rice

1.5 cup Chicken bone broth

1 cup Cremini mushrooms

1 tsp Extra virgin olive oil

1 tbsp Shallot

1 clove Garlic

1 tbsp Parmigiano Reggiano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Heat a skillet over medium heat with 0.5 tsp of olive oil and sear the chicken until the internal temperature reaches 165°F, then set aside to rest and slice into strips.

• 3

  In a separate small saucepan, bring the chicken bone broth to a very low simmer.

• 4

  In the same skillet used for the chicken, add the remaining 0.5 tsp of olive oil and sauté the sliced cremini mushrooms until they are golden brown and their moisture has evaporated.

• 5

  Add the minced shallot and garlic to the skillet, sautéing for 1 minute until fragrant.

• 6

  Add the arborio rice to the skillet and toast for 2 minutes, stirring constantly until the edges of the grains become translucent.

• 7

  Add the warm bone broth to the rice one ladle at a time, stirring frequently and allowing each portion of liquid to be fully absorbed before adding the next.

• 8

  Continue this process until the rice is tender and has reached a creamy consistency, which should take approximately 18-20 minutes.

• 9

  Stir in the fresh thyme, Parmigiano Reggiano, and the remaining salt and pepper.

• 10

  Portion the risotto into a bowl and top with the sliced chicken breast to serve.