In a large saucepan over medium heat, add olive oil, chopped carrots, and sage. Cook for approximately 5-10 minutes or until carrots can be pierced with a fork but are nowhere near mushy.
Add sliced chicken breast and allow to brown lightly on each side.
Add mushrooms and green onion, stirring to incorporate flavors (about 30 seconds).
Add arborio rice and stir, allowing to toast slightly until it becomes translucent around the edges.
Add wine and half of the chicken broth. Bring to a boil.
When the rice begins to suck up most of the moisture, add the remaining chicken broth in 1 cup increments.
Finally, add the spinach and nutritional yeast (or cheese) and stir to incorporate. Season generously with salt and pepper, taste testing to determine perfect amount for your taste buds.
Once the spinach has wilted and the rice has absorbed all the chicken broth, add butter (optional), remove from heat, and serve warm.
Recipe by Bridgetown Nutrition at https://bridgetownnutrition.com/chicken-sage-risotto-gluten-free-dairy-free-low-fodmap/