No-Fuss Lemon Risotto With Chicken, Fennel, And Green Olives

Submitted by: admin on April 2, 2020

Serves 6

Ingredients

5 cups low-sodium chicken broth
2 cups water
1 tablespoon olive oil
2 (12-ounce) bone-in split chicken breasts, trimmed and cut in half crosswise
4 tablespoons unsalted butter
1 large onion, chopped fine
1 fennel bulb, fronds minced, stalks discarded, bulb halved, cored, and chopped fine
Salt and pepper
1 garlic clove, minced
2 cups Arborio rice
1 cup dry white wine
2 ounces Parmesan cheese, grated (1 cup)
1⁄3 cup chopped green olives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 teaspoon grated lemon zest plus 1 teaspoon juice

Instructions

  1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
  2. Heat oil in Dutch oven over medium heat until just starting to smoke. Add chicken, skin side down, and cook without moving until golden brown, 4 to 6 minutes. Flip chicken and cook second side until lightly browned, about 2 minutes. Transfer chicken to saucepan of simmering broth and cook until chicken registers 160 degrees, 10 to 15 minutes. Transfer to large plate.
  3. Melt 2 tablespoons butter in now-empty Dutch oven set over medium heat. Add onion, fennel, and 3⁄4 teaspoon salt and cook, stirring frequently, until onion is softened, 5 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
  4. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 18 minutes, stirring twice during cooking.
  5. Add 3⁄4 cup hot broth mixture to risotto and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan and olives. Remove pot from heat, cover, and let stand for 5 minutes.
  6. Meanwhile, remove and discard skin and bones from chicken and shred meat into bite-size pieces. Gently stir shredded chicken, remaining 2 tablespoons butter, parsley, chives, lemon zest and juice, and 2 tablespoons fennel fronds into risotto. To loosen texture of risotto, add remaining broth mixture to taste. Season with salt and pepper to taste and serve immediately.

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