Almost Hands-free Lemon Risotto With Chicken Fennel And Green Olives Recipe

Ingredients

  • 5 cups low-sodium chicken broth
  • 1/3 cup chopped green olives
  • 1/3 cup finely chopped green olives
  • 1 1/2 cups water
  • 2 bone-in, skin-on chicken breast halves
  • 4 tablespoons unsalted butter
  • 1 large onion , chopped fine (about 1 1/2 cups)
  • 1 medium fennel bulb , cored and finely chopped (about 1 cup)
  • table salt
  • 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 2 ounces grated parmesan cheese (about 1 cup)
  • 1 teaspoon juice from 1 lemon
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh chives
  • ground black pepper
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons finely chopped fennel fronds

Description

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