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

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 evenly 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 and cooked through, then remove and let it rest.

• 3

  In the same skillet, add the diced yellow onion and sliced cremini mushrooms, sautéing until the mushrooms have released their moisture and turned golden brown.

• 4

  Stir in the minced garlic and Arborio rice, toasting the grains for about 60 seconds until the edges are translucent.

• 5

  Begin adding the chicken bone broth half a cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding the next ladle.

• 6

  Continue the process until the rice is tender and has created a natural creamy sauce, which should take about 18 to 20 minutes.

• 7

  Stir in the grated Parmesan cheese and fresh thyme leaves, then season with the remaining salt and pepper.

• 8

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