Chicken Leek And Fennel Risotto Recipe

This Chicken Leek and Fennel Risotto is a creamy and flavorful dish that combines tender chicken, aromatic leeks, and the subtle licorice flavor of fennel. The risotto is cooked to perfection, with a rich and velvety texture. It's a comforting and satisfying meal that is perfect for any occasion.

4.3
28 Rating -
Rate
Non Vegdiet
41minstotal
20minsPrep
21minsCook
41m.total
20m.Prep
21m.Cook
Chicken Leek And Fennel Risotto
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Ingredients for Chicken Leek And Fennel Risotto Recipe

  • 1/2 tablespoon Olive Oil
  • 1/2 piece Boneless, Skinless Chicken Breasts, Cut Into Bite Sized S
  • 1/2 part Leeks, White And Light Green Only, Thinly Sliced
  • 1/4 Fennel Bulb, Thinly Sliced
  • 0.38 cup Arborio Rice
  • 1 cup Chicken Broth
  • 0.13 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • as needed Fresh Parsley, For Garnish

Directions: Chicken Leek And Fennel Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add chicken and cook until browned. Remove from pan and set aside.
  • STEP 2.In the same pan, add leeks and fennel. Cook until softened and slightly caramelized.
  • STEP 3.Add Arborio rice to the pan and stir to coat with the oil. Cook for a minute until the rice is translucent.
  • STEP 4.Gradually add chicken broth, stirring constantly until the liquid is absorbed. Repeat this process until the rice is cooked and creamy.
  • STEP 5.Stir in the cooked chicken, Parmesan cheese, and season with salt and pepper to taste.
  • STEP 6.Serve the risotto hot, garnished with fresh parsley and additional Parmesan cheese, if desired.

Cooking Tips

  • Make sure to use Arborio rice for the best texture and creaminess in the risotto.
  • You can customize this recipe by adding other vegetables like peas or mushrooms.
  • For a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of broth or water to the risotto and heat it in a saucepan over medium heat until warmed through.
  • Serve the risotto as a main dish or as a side dish with grilled chicken or fish.
Nutrition
value
1370
calories per serving
63 g Fat103 g Protein104 g Carbs26 g FiberOther

Current Totals

  • Fat
    63g
  • Protein
    103g
  • Carbs
    104g
  • Fiber
    26g

MacroNutrients

  • Carbs
    104g
  • Protein
    103g
  • Fiber
    26g

Fats

  • Fat
    63g

Vitamins & Minerals

  • Calcium
    921mg
  • Iron
    21mg
  • Vitamin A
    17mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    29mg
  • Vitamin B6
    1mg
  • Vitamin B9
    24mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    19mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    371mg
  • Manganese
    6mg
  • Phosphorus
    1157mg
  • Selenium
    57mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp