Tuscan Risotto with Chicken Livers



Serving size

about 2 1/2 cups
30 Minutes

This recipe can be multiplied but does not make very good leftovers.

Tuscan Risotto with Chicken Livers


2 tsp. Olive oil
2 clove Garlic, raw (minced)
1 medium White onions (diced)
1/2 cup Arborio rice
4 cup Water
1 Tbsp., whole Fennel seed (crushed into powder)
1/2 tsp., ground Ground cardamom (remove shell and crush with the fennel)
1 tsp. Dried or rubbed sage (crushed with the fennel)
1/4 tsp. Salt
1 to taste Black pepper
8 ounces Chicken livers
1/2 ounce Parmesan cheese (grated)


Place the oil in a medium skillet over medium high heat.

Add the garlic and onion. Cook, stirring frequently, for about 6 minutes until the onion is slightly soft.

Add the risotto and stir. Cook for about one minute.

Add the water, fennel, cardamom, sage and salt. Stir and reduce the heat to a simmer. Cook, stirring occasionally, until the rice is almost done. The rice grains should be tender, with no graininess, but not mushy.

Add the pepper and chicken livers. Add more water about 1/4 cup at a time if needed. Cook for about 8 to 10 minutes. Stir occasionally. When the chicken livers are lightly browned through, serve topped with the parmesan.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a great recipe if you’re one of those, like me, who love liver. Cook the livers long enough to be firm, but not so long to be tough. Risottos make perfect weeknight meals and take only a few minutes.

"Life loves the liver of it."

Maya Angelou