This is the best risotto, and so easy to make! Chop it all up, throw it together and into the oven. Minimal mixing! Great as a dish on is own or as a side.


  • 60ml olive oil

  • 2 garlic cloves - crushed

  • 2 leeks - halved, thinly sliced

  • 1 x 400g fennel bulb - quartered, thinly sliced

  • 330g arborio rice

  • 3 cups chicken stock

  • 600g chicken tenderloins - excess fat trimmed

  • 1 lemon

  • 1 cup finely grated parmesan

  • Salt & freshly ground black pepper

  • 12 fresh sage leaves - torn


  • 1.

    Preheat your oven to 200°C.

  • 2.

    Heat 1 tbs of the oil in a large, ovenproof saucepan on a medium-high heat.

  • 3.

    Add the garlic, leeks and fennel, and cook for 3 minutes or until the leeks and fennel soften slightly. Stir when needed.

  • 4.

    Add the rice and stir for 1 minute or until combined.

  • 5.

    Stir in the stock.

  • 6.

    Increase heat to high and bring to the boil.

  • 7.

    Remove from the stove. Cover tightly with a lid or double layer of foil and cook in the oven for 15 minutes or until all liquid is absorbed and rice is tender.

  • 8.

    Whilst cooking, heat remaining oil in a frying pan over medium-high heat.

  • 9.

    Add chicken and cook for 2 minutes each side or until golden and cooked through.

  • 10.

    Set aside for 5 minutes to rest on a plate covered with foil.

  • 11.

    Slice each tenderloin into 3 even pieces.

  • 12.

    Remove a thin strip of lemon peel and cut into thin strips.

  • 13.

    Remove the risotto from the oven.

  • 14.

    Stir in the chicken and 3/4 cup of the parmesan.

  • 15.

    Taste and season with salt and pepper.

  • 16.

    Sprinkle with the sage leaves, lemon rind and remaining parmesan.

  • 17.

    Stir through before eating.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1060kj
  • Fat Total 48g
  • Saturated Fat 12g
  • Protein 44g
  • Carbohydrate 112g
  • Sugar 9g
  • Sodium 1437mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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