NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.33 cup Arborio rice

1 cup Cremini mushrooms

1 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

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

• 3

  Heat the olive oil in a skillet over medium heat and sear the chicken breast until cooked through, then set aside to rest.

• 4

  In the same skillet, sauté the diced onion and sliced mushrooms until the mushrooms are browned and the onion is translucent.

• 5

  Add the minced garlic and Arborio rice to the skillet, toasting the rice for 1 minute until the edges are slightly clear.

• 6

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

• 7

  Continue this process until the rice is tender and creamy, which should take about 15-20 minutes.

• 8

  Stir in the remaining salt, pepper, fresh thyme, and parmesan cheese.

• 9

  Slice the chicken breast and serve it over the warm mushroom risotto.