NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

0.5 tbsp Extra virgin olive oil

1 tbsp Parmesan cheese

1.5 cup Low-sodium chicken broth

1 tbsp Shallot

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

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

• 2

  Add the remaining oil to the same skillet and sauté the sliced mushrooms and minced shallots until the mushrooms are browned and the liquid has evaporated.

• 3

  Stir in the minced garlic and arborio rice, toasting the grains for about 2 minutes until the edges of the rice become translucent.

• 4

  Reduce the heat to medium and begin adding the chicken broth 0.5 cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next portion.

• 5

  Continue the process until the rice is tender and creamy, then stir the cooked chicken back into the skillet to warm through.

• 6

  Season with sea salt, black pepper, and fresh thyme, then remove from the heat and fold in the grated parmesan cheese before serving.