NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1 cup low-sodium chicken broth

1 tsp extra virgin olive oil

1 tbsp nutritional yeast

1 clove garlic

2 tbsp shallots

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme leaves

PREPARATION

• 1

  Dice the chicken breast into small bite-sized pieces and season with half of the sea salt and black pepper.

• 2

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

• 3

  In the same skillet, add the diced shallots, minced garlic, and sliced mushrooms, sautéing until the mushrooms have softened and released their moisture.

• 4

  Add the arborio rice to the skillet and stir for 1 minute to lightly toast the grains until the edges become translucent.

• 5

  Begin adding the chicken broth 1/4 cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next portion.

• 6

  Continue this process until the rice is tender and has created a creamy consistency, which should take approximately 18 to 20 minutes.

• 7

  Stir the cooked chicken, nutritional yeast, fresh thyme, and remaining salt and pepper back into the risotto.

• 8

  Remove from heat and serve immediately while the texture is at its peak creaminess.