NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

1 cup asparagus

0.5 cup cremini mushrooms

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1.5 cup low-sodium chicken broth

1 tbsp shallots

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Season the chicken breast with half of the sea salt, black pepper, and fresh thyme.

• 2

  Heat half of the olive oil in a pan over medium heat and sear the chicken until fully cooked, then set aside to rest.

• 3

  In a small pot, bring the chicken broth to a low simmer.

• 4

  In a separate wide saucepan, heat the remaining olive oil and sauté the minced shallots, garlic, and sliced mushrooms until softened.

• 5

  Add the arborio rice to the saucepan and toast for 1-2 minutes until the edges are translucent.

• 6

  Add the warm broth one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.

• 7

  When the rice is nearly tender, stir in the chopped asparagus and continue cooking for 3-4 minutes.

• 8

  Remove the risotto from heat and stir in the parmesan cheese and remaining herbs.

• 9

  Slice the chicken breast and serve it over the warm, creamy risotto.