Risotto, which is made by slowly adding broth to medium-grain rice, gets a makeover for tonight’s no-fuss Clean Eating recipe. We’ve jazzed it up by swapping traditional Arborio rice with raw buckwheat, which adds a mild, nutty flavor that pairs perfectly with sautéed fennel and our crisp apple topping.
3/4 lb boneless, skinless chicken breast, cut into medallions (½-inch thick x 3 to 4 inches long)
1 large red apple (such as Braeburn or Gala), chopped
Remove stalks and fronds from fennel, discarding stalks and reserving fronds for garnish. Remove and discard outer layer and bottom ½ inch from fennel bulb. Working lengthwise from top of bulb to base, cut remaining bulb into thin rounds. Remove and discard hard core from center slices.
In a large stockpot, heat 2 tsp oil on medium. Add celery and buckwheat and cook, stirring occasionally, for 5 minutes. Stir in 1/2 cup broth, mustard and salt. Cover, reduce heat to medium-low and cook for 5 minutes. Add remaining ½ cup broth, cover and cook for 5 minutes. Stir in 1/2 cup water, cover and cook for 5 minutes. Uncover, increase heat to high and stir in additional ½ cup water. Cook for 5 more minutes or until liquid is absorbed. Remove from heat and set aside.
In a large nonstick skillet, heat remaining 1 tsp oil on medium-low. Add fennel slices and cook for 8 minutes, stirring occasionally, until browned. Shift fennel to sides of skillet; add chicken and cook for 6 minutes, turning once, until opaque throughout.
Divide chicken-fennel mixture among serving plates. Serve with risotto, dividing evenly. Garnish each with apple and fennel fronds.
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