NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1 cup Low-sodium chicken broth

2 tbsp Parmesan cheese

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Shallot

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 portion of the sea salt and black pepper.

• 2

  In a large skillet, heat the extra virgin olive oil over medium heat and brown the chicken until fully cooked, then set aside.

• 3

  In the same skillet, sauté the minced shallot, garlic, and sliced cremini mushrooms until they are golden and fragrant.

• 4

  Add the Arborio rice to the skillet, stirring for two minutes to lightly toast the grains.

• 5

  Slowly pour in the chicken broth, half a cup at a time, stirring frequently until the liquid is absorbed and the rice is tender.

• 6

  Fold the cooked chicken, parmesan cheese, and fresh thyme into the risotto until the mixture is creamy and well combined.

• 7

  Finish with the remaining sea salt and black pepper before serving warm.