Roasted Chicken And Fennel Risotto Recipe

Ingredients:

1. Arborio rice (1 1/2c)
2. diced roasted chicken (2c)
3. hot roasted chicken broth (71/2 to8c)
4. balsamic vinegar (1/4c)
5. unsalted butter (2tbsp)
6. fennel bulb (1) julienned, keep a few leaves for garnish
7. diced onion (1)
8. extra virgin olive oil (1/4c)
9. salt and pepper (to taste)


Method of preparation:

1. Take a pan, heat olive oil in it over medium heat and saute the onion and fennel for about 3 minutes until gets golden. Add rice in it and stir it for 3 to 4 minutes until the rice gets opaque. Now stir balsamic vinegar till it is well absorbed.

fenel riceto 1

2. Add  balsamic vinegar in it and cook it until it gets absorbed. Add 1 cup of broth to the rice mixture. Stir this until the liquid gets absorbed or until ¼ of the chicken broth is left for about 18 to 20 minutes.

fenel riceto 2

3. Now add the left over chicken broth and butter in it. Add pepper and salt according to taste. When it gets ready then adds a few fennel leaves on the top to decorate it and then serve it.

fenel riceto 3

Make 6 servings.

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