https://www.lifestylefood.com.au/recipes/7908/chicken-leek-and-fennel-risotto

LifestyleFOOD.com.au

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.

Ingredients

  • 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

Method

  • 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.

Powered by

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings