Chicken, Fennel And Tarragon Risotto Recipe

Name: Chicken, Fennel And Tarragon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken stock; 2 tbsp olive oil; 1 1/3 lbs boneless skinless chicken thighs, diced; None None Sea salt and cracked black pepper; 1 large fennel bulb, chopped; 1 None onion, chopped; 2 cups arborio rice; 2/3 cup dry white wine; 1 1/2 tbsp finely chopped tarragon; 3 tbsp butter; 3/4 cup finely grated Parmesan cheese

Servings: persons

4 cups chicken stock
2 tbsp olive oil
1 1/3 lbs boneless skinless chicken thighs, diced
None None Sea salt and cracked black pepper
1 large fennel bulb, chopped
1 None onion, chopped
2 cups arborio rice
2/3 cup dry white wine
1 1/2 tbsp finely chopped tarragon
3 tbsp butter
3/4 cup finely grated Parmesan cheese

1
Pour stock and 2 cups water into medium saucepan and bring to a simmer on medium-high heat. Keep warm.
2
Heat 1 tbsp of the olive oil in large saucepan on high heat. Add chicken and cook for 4-5 mins until lightly golden and cooked through. Season with salt and pepper. Remove from pan and set aside.
3
Add remaining 1 tbsp oil to same pan and reduce heat to medium. Cook fennel and onion for 5 mins until softened. Add rice and stir for 1 min to coat in oil. Add wine and cook until completely absorbed.
4
Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
5
Return chicken pieces to pan with the final ladle of stock. Stir in tarragon, butter and most of the Parmesan cheese. Season with salt and pepper to taste. Ladle into serving bowls and top with remaining Parmesan cheese

1229

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups chicken stock, 2 tbsp olive oil, 1 1/3 lbs boneless skinless chicken thighs, diced, None None Sea salt and cracked black pepper, and more.

Yes, Chicken, Fennel And Tarragon Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken, Fennel And Tarragon Risotto

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