Cook time is 20minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 3tablespoons olive oil
- 50grams butter
- 1 onion, thinly sliced
- 1 fennel head, trimmed and thinly sliced
- 1 chicken breast, about 150 g , finely sliced into small strips
- 1teaspoons fennel seeds, roughly crushed
- 200grams easy-cook risotto rice
- 3tablespoons vermouth
- 2 1/3 cup rich chicken stock
- 2tablespoons freshly grated Parmesan cheese (to serve)
- 1 handful rocket (to garnish)
Method
Step 1 of 3
Heat the oil and butter in a large, heavy-based frying pan and cook the onion and fennel, stirring occasionally, over a moderately high heat for 5 minutes or until softened and golden in places. Add the chicken and fennel seeds and stir-fry for a further 2 minutes.
Step 2 of 3
Add the rice and vermouth to the pan. Increase the heat for a few seconds to burn off the alcohol, stirring continually, then add half the chicken stock. Cook, stirring occasionally, at a moderate heat until almost all the stock has been absorbed, then add the remaining stock and continue to cook in the same way for about 10-15 minutes, reducing the heat to a simmer until the rice is tender and cooked but still with a slight bite.
Step 3 of 3
Serve in warmed serving bowls with plenty of freshly grated Parmesan, a small handful of rocket on top and warm crusty bread, if liked.
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