Roasted Chicken and Fennel Risotto

posted by 4 years ago


1/4 c. Francesco Rinaldi®-Extra Virgin Olive Oil

1 onion, diced

1 fennel bulb, julienned

1 1/2 c. Gourmet House® Rice-Italian Arborio Rice

1/4 c. balsamic vinegar

7-8 c. hot roasted chicken broth

2 c. roasted chicken, diced

2 Tbs. unsalted butter

Coarse salt & freshly ground pepper, as desired


Heat olive oil in a large skillet over medium heat. Add onion and fennel to pan and sauté about 3 minutes or until golden. Add rice and stir for 3 to 4 minutes or until the rice is opaque. Stir in the balsamic vinegar until absorbed. Stir in 1 c. chicken broth to the rice mixture until the liquid is absorbed. Repeat until only 1/4 c. chicken broth remains and rice is tender. This should take about 18 to 20 minutes. Stir in the remaining chicken broth, diced chicken, butter, salt and pepper. Heat through and serve immediately. (Serves: 4-6)

tags:  roasted chicken and fennel risotto, rice, riviana, francesco rinaldi, chicken
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