Name: Creamy Parmesan Mushroom Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz raw chicken breast; 0.25 cup dry arborio rice; 1 cup chicken bone broth; 1 cup raw sliced cremini mushrooms; 0.5 tbsp olive oil; 1 tbsp grated parmesan cheese; 0.25 cup raw diced yellow onion; 1 clove minced garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh thyme leaves

Instructions

Prep 10 min · Cook 25 min

In a small saucepan, bring the chicken bone broth to a low simmer and keep it warm.
Cut the raw chicken breast into bite-sized cubes and season with half of the sea salt and black pepper.
Heat the olive oil in a wide skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.
In the same skillet, add the diced onion and sliced mushrooms. Sauté for 4-5 minutes until the mushrooms are browned and the onions are translucent.
Stir in the minced garlic and dry arborio rice, toasting the rice for 1-2 minutes until the edges are slightly translucent.
Add the warm bone broth to the skillet one ladle at a time (about 0.25 cup), stirring constantly. Wait until the liquid is almost completely absorbed before adding the next ladle.
Continue this process for about 18-20 minutes until the rice is tender but still has a slight bite (al dente) and the consistency is creamy.
Stir the cooked chicken, grated parmesan cheese, fresh thyme, and remaining salt and pepper back into the skillet.
Remove from heat and let rest for 1 minute before serving to allow the sauce to thicken slightly.

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Ingredients

Instructions

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