Fennel-dill-risotto With Chicken

by Jennifer
4 Servings
50 min

I had some fresh fennel and dill at home and I thought that a risotto would make the perfect lunch. However, I tried fennel risottos before and I never really liked the result. It was always too bitter for me. When I visited a family member for lunch the other day, she made some steamed fennel for us. It was so delicious! So I thought I would use that idea and steam the fennel before adding it to the risotto. And because cream always makes everything taste better- I thought why not. Eventually, I decided to use some of the white whine for both the risotto rice and the fennel part. I prepared both parts separately and combined them before serving. But check out the recipe!

Fennel-dill-risotto With Chicken
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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What you will need
  • 2 medium sized fennels
  • 1 cup risotto rice
  • 1/3 cup dill
  • 500 ml chicken stock
  • 1/2 cup cream
  • 1/3 cup white wine + 1/3 cup white wine
  • 1/2 cup parmesan
  • olive oil
  • 400g chicken
  • salt and pepper
  • 1 cup of chicken stock for fennel
Step by Step
Chop up chicken and season with salt and pepper.
Heat some olive oil in a big frying pan and fry the chicken until golden. Set aside.
Chop the white of the fennel into bite-size pieces. Get rid of the stem and the green part.
Use the leftover liquid from the chicken and oil in the pan to fry the fennel.
Add 1/3 cup of wine and let evaporate. Then add 1 cup of chicken stock, reduce the heat and put the lid on tip. Let simmer until water evaporated.
Meanwhile, heat up some olive oil in a pot and add the risotto rice.
Add the other 1/3 cup of wine and let evaporate.
Reduce heat and add a bit of chicken stock so that the rice is covered. Repeat this step until chicken stock all used up or until rice is soft and ready to eat.
When all the water in the fennel pan is evaporated add the cream and dill. Let simmer.
Add the parmesan to the risotto, stir and combine with fennel mixture
Serve with dill and parmesan on top.
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