Almost Hands-Free Lemon Risotto with Chicken, Fennel, and Green Olives | America's Test Kitchen

Name: Almost Hands-Free Lemon Risotto with Chicken, Fennel, and Green Olives | America's Test Kitchen
Total time: 90 min
Ingredients: 5 cups low-sodium chicken broth; 1 1/2 cups water; 1 tablespoon extra-virgin olive oil; 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); 1/3 cup chopped green olives; 1 teaspoon juice from 1 lemon; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons chopped fresh chives; 1 teaspoon finely grated lemon zest; Ground black pepper; 2 tablespoons finely chopped fennel fronds

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Classic risotto can demand half an hour of stovetop tedium for the best creamy results. Our goal was five minutes of stirring, tops.

Keywords

Main Courses
Italian
Europe
Chicken
Rice
Vegetables
Poultry
Fruits & Vegetables
Pasta
Grains
Rice & Beans

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Ingredients

5 cups low-sodium chicken broth
1 1/2 cups water
1 tablespoon extra-virgin olive oil
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)
1/3 cup chopped green olives
1 teaspoon juice from 1 lemon
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives
1 teaspoon finely grated lemon zest
Ground black pepper
2 tablespoons finely chopped fennel fronds