NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Arborio rice

2 cup Cremini mushrooms

1.5 cup Vegetable broth

1 tbsp Shallot

1 clove Garlic

1 tsp Extra virgin olive oil

2 tbsp Parmesan cheese

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 large skillet, sear the chicken over medium heat until golden and cooked through, then remove and set aside to rest.

• 3

  In the same pan, heat the olive oil and sauté the shallots, garlic, and sliced mushrooms until the mushrooms release their moisture and turn velvety.

• 4

  Add the dry arborio rice to the pan, stirring for one minute to lightly toast the grains.

• 5

  Warm the vegetable broth in a separate pot and begin adding it to the rice half a cup at a time.

• 6

  Stir the rice frequently, allowing the liquid to be fully absorbed before adding the next ladle of broth.

• 7

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

• 8

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