Classic Leek, Sage, Lemon and Fennel Risotto
Savor a classic Italian risotto with local leeks, fennel, and sage, enhanced by homemade chicken and fresh lemon. Perfectly cooked in the oven for rich flavors.
Ingredients
- 60ml (1/4 cup) olive oil
- 2 garlic cloves, crushed
- 2 local leeks, white and pale-green section only, halved, thinly sliced
- 1 (about 400g) fennel bulb, quartered, thinly sliced
- 330g (1 1/2 cups) Risotto Rice
- 750ml (3 cups) Chicken Stock
- 600g chicken pieces, excess fat trimmed
- 1 local lemon
- 1 cup grated parmesan
- Salt & freshly ground black pepper
- 12 fresh sage leaves, torn
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