Easy Sautéed Chicken Risotto with Wild Mushrooms

Ingredients

• 1 cup (200 g) Arborio rice
• 4 cups (960 mL) chicken broth (low-sodium preferred)
• 2 tablespoons (30 mL) olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup (150 g) wild mushrooms, cleaned and sliced (e.g., shiitake, chanterelles)
• 1 cup (150 mL) dry white wine
• 1 teaspoon (5 g) fresh thyme leaves
• ½ cup (50 g) grated Parmesan cheese
• Salt and pepper to taste
• 2 boneless, skinless chicken breasts (about 1 pound/450 g)
• 1 tablespoon (15 mL) olive oil