Directions:
- 1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
- 2. Heat olive oil in large Dutch oven over medium heat until just starting to smoke. Add chicken, skin side down, and cook without moving until golden brown, 4 to 6 minutes. Flip chicken and cook second side until lightly browned, about 2 minutes. Transfer chicken to saucepan of simmering broth and cook until instant-read thermometer inserted into thickest part registers 165 degrees, 10 to 15 minutes. Transfer to large plate.
- 3. Add 2 tablespoons butter to now empty Dutch oven set over medium heat. When butter has melted, add onion, fennel bulb, and 3/4 teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
- 4. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups warm broth into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 18 minutes, stirring twice during cooking.
- 5. Add 3/4 cup warm broth to risotto and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan and olives. Remove pot from heat, cover, and let stand for 5 minutes.
- 6. Meanwhile, remove and discard skin and bones from chicken, and shred meat into bite-size pieces. Gently stir shredded chicken, remaining 2 tablespoons butter, lemon juice, parsley, lemon zest, fennel fronds, and chives into risotto. Season with salt and pepper to taste. If desired, add up to 1/2 cup additional broth to loosen texture of risotto.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 670.58 Kcal (2808 kJ) | ||
| Calories from fat | 243.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.08g | 42% | |
|---|---|---|---|
| Cholesterol | 87.04mg | 29% | |
| Sodium | 1014.53mg | 42% | |
| Potassium | 515.16mg | 11% | |
| Total Carbs | 67.91g | 23% | |
| Sugars | 1.81g | 7% | |
| Dietary Fiber | 3.25g | 13% | |
| Protein | 28.55g | 57% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 6% | |
| Calcium | 172.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 125.94 Kcal (527 kJ) | ||
| Calories from fat | 45.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.09g | 42% | |
|---|---|---|---|
| Cholesterol | 16.35mg | 29% | |
| Sodium | 190.54mg | 42% | |
| Potassium | 96.75mg | 11% | |
| Total Carbs | 12.75g | 23% | |
| Sugars | 0.34g | 7% | |
| Dietary Fiber | 0.61g | 13% | |
| Protein | 5.36g | 57% | |
| Vitamin C | 1.2mg | 10% | |
| Iron | 0.2mg | 6% | |
| Calcium | 32.4mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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