NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1 cup asparagus

1.5 cup chicken bone broth

1 tsp extra virgin olive oil

1 tbsp shallot

1 clove garlic

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  In a small saucepan, bring the chicken bone broth to a gentle simmer and keep it warm over low heat.

• 2

  Season the cubed chicken breast with a pinch of sea salt and black pepper.

• 3

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

• 4

  In the same skillet, add the minced shallot, garlic, and sliced mushrooms, sautéing until the mushrooms have released their moisture and turned brown.

• 5

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

• 6

  Begin adding the warm broth one ladle at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next ladle.

• 7

  When the rice is nearly tender, stir in the trimmed asparagus pieces and the cooked chicken.

• 8

  Continue adding the remaining broth until the rice is al dente and the mixture is creamy.

• 9

  Remove from heat and fold in the grated parmesan cheese, fresh thyme, and remaining sea salt and pepper before serving.