NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.33 cup Arborio rice

1 cup Cremini mushrooms

1.5 cup Chicken bone broth

1 tbsp Parmesan cheese

1 tsp Olive oil

0.25 cup Yellow onion

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 and black pepper.

• 2

  Heat olive oil in a wide skillet over medium heat and sear the chicken until golden and cooked through, then remove and slice into strips.

• 3

  In the same skillet, sauté the diced yellow onion and sliced cremini mushrooms until the mushrooms are browned and tender.

• 4

  Stir in the minced garlic and Arborio rice, toasting the grains for 1 minute until the edges become slightly translucent.

• 5

  Pour in the chicken bone broth 0.5 cup at a time, stirring constantly and waiting for the liquid to be absorbed before adding more.

• 6

  Once the rice is tender and creamy, stir in the Parmesan cheese, fresh thyme, and the remaining sea salt and black pepper.

• 7

  Divide the creamy risotto into a bowl and top with the sliced pan-seared chicken breast.