NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.5 cup chicken bone broth

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Warm the chicken bone broth in a small saucepan over low heat to maintain a consistent temperature for the rice.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then sear in a pan with half of the olive oil until golden and cooked through.

• 3

  Remove the chicken from the pan and let it rest while you prepare the risotto.

• 4

  In the same pan, add the remaining oil and sauté the minced shallot, garlic, and sliced cremini mushrooms until the mushrooms are tender and browned.

• 5

  Stir in the arborio rice and toast for one minute until the edges of the grains become slightly translucent.

• 6

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

• 7

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

• 8

  Slice the rested chicken breast into strips and serve it immediately over the warm mushroom risotto.