Fennel-dill-risotto With Chicken

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.