Jamie Oliver

Fennel risotto with ricotta and dried chilli (Risotto ai finocchi con ricotta e peperoncino)

A beautiful veggie dinner

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Fennel risotto with ricotta and dried chilli (Risotto ai finocchi con ricotta e peperoncino)

Serves 6
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    1065
    53%
  • Fat
    33.8g
    48%
  • Saturates
    15.9g
    80%
  • Protein
    25.4g
    56%
  • Carbs
    151.3g
    58%
  • Sugar
    2.6g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Italy
Recipe From

Jamie's Italy

Nutrition per serving
  • Calories
    1065
    53%
  • Fat
    33.8g
    48%
  • Saturates
    15.9g
    80%
  • Protein
    25.4g
    56%
  • Carbs
    151.3g
    58%
  • Sugar
    2.6g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

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Method

To me, fennel is a really tasty, classy and under-used vegetable. It works really well with the ricotta in this recipe and has a fantastic sweetness. Please don’t buy the crappy ricotta that a lot of the supermarkets have – make sure it’s light and crumbly and, if you’re out of luck, a fresh goat’s cheese is pretty damn good too.

Put your fennel seeds into a pestle and mortar and bash up to a powder. Get a wide, hot saucepan, add a couple of splashes of olive oil and fry the garlic until softened, then add the bashed fennel seeds and sliced fennel. Add a pinch of salt and pepper and turn down to a medium-low heat. Place a lid on the pan and cook nice and slowly for around 20 minutes, until the fennel’s soft and sweet.

Start the risotto bianco as usual and continue through the recipe until the rice is half cooked. Half-way through Stage 3, stir in the sautéd fennel, then keep cooking the risotto until the rice is perfectly cooked.

Bash up the dried chillies in the pestle and mortar until you have a fine powder. At Stage 4, when you add the butter and Parmesan, add the crumbled ricotta and lemon zest. Check the seasoning carefully and balance the flavour with as much lemon juice as you feel it needs to work with the fennel. Divide between your plates, sprinkle over your fennel tops and dust with the ground chilli. Grate over some fresh Parmesan at the table.

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