MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chicken & Fennel Risotto
Categories:
Yield: 4 Servings
2 1/4 lb Chicken breast halves
1 ts Salt
1/8 ts Pepper
1/2 ts Tarragon
2 Stalks fresh fennel
6 tb Olive oil
2 Onions; diced
1 lg Clove garlic; diced
1 1/4 c Rice
1 1/2 c Chicken bouillon
3 3/4 c Dry white wine
1/2 ts Salt
1 c Freshly grated Parmesan
.. cheese
Rub chicken well with salt, pepper and tarragon.
Cut off some green leaves from fennel; wash and
put aside. Trim fennel stalks; quarter heads and
wash. Heat oil in large frying pan with lid. Brown
chicken breasts well. Add fennel, onions and
garlic; sauté briefly. Add rice to frying pan and
sauté, stirring constantly, 3-4 minutes. Pour in
bouillon and wine. Season with salt, cover, and
simmer for 20 minutes. Finely chop reserved fennel
leaves. Sprinkle with parsley and fennel leaves
before serving.
Makes 4 servings.
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