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Mediterranean Risotto

Mediterranean Risotto

Prep Time: 10 mins

Total Time: 40 mins

Ingredients

4: Extra Lean Mediterranean Chicken Breasts; 0

3: First Cold Pressed Extra Virgin 100% Olive Oil; 45

1: White mushrooms, quartered; 227

1/2: Red onion, diced; 0

1 1/2: Arborio Rice; 375

6: Flame Roasted Red Pepper Tapenade; 90

1: Aged Balsamic Vinegar of Modena; 15

1: Thinly sliced Baby Spinach; 250

1: Goat’s Milk Cheese Crumbles; 250

1/4: Chopped fresh basil; 60

Method

Step 1: Prepare chicken according to package directions. Heat oil in a Dutch oven set over medium heat; sauté mushrooms for 5 minutes or until golden.

Step 2: Add onion and cook 2 minutes. Stir in rice and add 2 cups (500 mL) hot water. Bring to a simmer, stirring often. When water absorbs, add another 2 cups (500 mL) water and cook, stirring often, until rice is al dente.

Step 3: Stir in the tapenade, vinegar, spinach, goat cheese and basil. Season to taste with salt and pepper. Slice chicken and serve over risotto.

Nutritional Facts Per Serving

Calories:: 610

Fat:: 21 g

Carbs:: 66 g

Protein:: 33 g

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