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.
Preheat your oven to 200°C.
Heat 1 tbs of the oil in a large, ovenproof saucepan on a medium-high heat.
Add the garlic, leeks and fennel, and cook for 3 minutes or until the leeks and fennel soften slightly. Stir when needed.
Add the rice and stir for 1 minute or until combined.
Stir in the stock.
Increase heat to high and bring to the boil.
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.
Whilst cooking, heat remaining oil in a frying pan over medium-high heat.
Add chicken and cook for 2 minutes each side or until golden and cooked through.
Set aside for 5 minutes to rest on a plate covered with foil.
Slice each tenderloin into 3 even pieces.
Remove a thin strip of lemon peel and cut into thin strips.
Remove the risotto from the oven.
Stir in the chicken and 3/4 cup of the parmesan.
Taste and season with salt and pepper.
Sprinkle with the sage leaves, lemon rind and remaining parmesan.
Stir through before eating.
Nutritional analysis per serving (4 servings)
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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