NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.5 cup chicken bone broth

0.5 tbsp extra virgin olive oil

1 tbsp parmesan cheese

1 tbsp shallot

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 wide 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 minced shallot, garlic, and sliced mushrooms, cooking until the mushrooms are browned and fragrant.

• 4

  Add the Arborio rice to the skillet and toast for 2 minutes, stirring constantly to coat each grain in the remaining oil.

• 5

  Warm the bone broth in a separate small pot and begin adding it to the rice one ladle at a time, stirring frequently until each addition is fully absorbed.

• 6

  Continue adding broth and stirring until the rice is tender and has reached a creamy consistency.

• 7

  Fold the cooked chicken back into the risotto along with the Parmesan cheese, fresh thyme, and the remaining salt and pepper.

• 8

  Serve immediately while the risotto is warm and creamy.