NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.5 cup low-sodium chicken broth

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 clove garlic

2 tbsp yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 2

  Heat the olive oil in a non-stick skillet over medium heat and sear the chicken until golden and cooked through, then remove and set aside.

• 3

  In the same skillet, sauté the finely diced onion, minced garlic, and sliced mushrooms until the mushrooms are tender and browned.

• 4

  Add the arborio rice to the skillet, stirring for 1 minute to lightly toast the grains.

• 5

  Begin adding the chicken broth 0.25 cup at a time, stirring frequently and waiting for the liquid to be fully absorbed before adding more.

• 6

  Continue the stirring and adding process until the rice is creamy and tender, which should take approximately 18 to 20 minutes.

• 7

  Fold the cooked chicken and parmesan cheese back into the risotto until well combined and heated through.

• 8

  Garnish the dish with fresh parsley and the remaining black pepper before serving hot.