Chicken, Fennel and Veggie Risotto

    45 minutes

    A fresh-flavoured, creamy, dairy-free risotto. I was looking for a way to cook fennel and cabbage and created this, including some carrots for texture and peas and lemon for freshness. Yum!


    Victoria, Australia
    2 people made this

    Serves: 4 

    • 1 onion (red or brown), diced
    • 1 baby fennel, minced or diced
    • 300g chicken, minced
    • 3 carrots, diced
    • half a Chinese (wombok) cabbage, shredded or sliced
    • 1.5 cups aborio (risotto) rice
    • 6 cups (1.5 litres) chicken stock
    • 1 cup baby peas
    • lemon
    • dill (optional)

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large frying pan, fry onion and fennel in oil, stirring, till soft.
    2. Add chicken and stir till cooked.
    3. Add carrots and cabbage and heat through.
    4. Add rice and stir till it's coated and shiny.
    5. Add 4 cups (1 litre) of stock. Stir until stock is absorbed.
    6. Add peas. Also add the dill, if you like, to your taste.
    7. Add more liquid, one cup at a time, and stir till it's absorbed. Continue adding liquid like this until the rice is cooked.
    8. Serve with a wedge of lemon.


    The stirring is important for risotto. The stirring action works the starch off the rice grains and thickens the stock, creating the creaminess. Forgetting to stir will result in regular fried rice. I imagine corn might be a nice substitute for the carrots, or they could be skipped altogether. If you feel cheese works for this recipe, of course, feel free to add it!

    See it on my blog

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