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Chicken, leek and fennel risotto
Chicken, leek and fennel risotto
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Prep Time:
20 minutes
Cook Time:
21 minutes
Total Time:
41 minutes
Creamy Chicken, Leek, and Fennel Risotto - a delicious, healthy, and low-fat twist on a classic dish.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 2 garlic cloves, crushed
  • 2 leeks, white and pale-green section only, halved, thinly sliced
  • 1 (about 400g) fennel bulb, quartered, thinly sliced
  • 330g (1 1/2 cups) arborio rice
  • 750ml (3 cups) chicken style liquid stock
  • 600g chicken tenderloins, excess fat trimmed
  • 1 lemon
  • 80g (1 cup) finely grated parmesan
  • Salt & freshly ground black pepper
  • 12 fresh sage leaves, torn
Instructions:
  • Preheat your oven to 200°C.
  • In a large, heavy-based ovenproof saucepan over medium-high heat, heat 1 tablespoon of oil. Sauté garlic, leeks, and fennel for 3 minutes until slightly softened. Stir in the rice and cook for 1 more minute until combined.
  • Pour in the flavorful stock and turn up the heat to high to bring it to a vigorous boil. Remove from heat, cover tightly with a lid or double layer of foil, and let it cook in a pre-heated oven for 15 minutes until all the liquid is absorbed and the rice is perfectly tender.
  • Heat the rest of the oil in a non-stick frying pan over medium-high heat. Cook chicken for 2 minutes per side until golden and fully cooked. Transfer to a plate, cover with foil, and let it rest for 5 minutes. Slice each tenderloin into 3 pieces across the grain.
  • Zest the lemon using a zester or, if you prefer, use a knife to carefully peel the rind, remove the white pith, and slice it into thin strips.
  • Take the risotto out of the oven and mix in the chicken and 60g (3/4 cup) of parmesan. Season with salt and pepper to taste. Serve in shallow bowls, topping with sage leaves, lemon rind, and the rest of the parmesan. Stir gently before enjoying.

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