The lemon holds together the spice from the red pepper and the creaminess of the ricotta. Jamie Oliver knows his risotto. Delicious amazing risotto. I’m trying not to snack on it right now! So I’d say that this totally meets the craveworthy seal of approval.
Fennel risotto with ricotta and dried chili
from Jamie’s Italy
- Basic Risotto Recipe
- 1/2 tsp fennel seeds
- olive oil
- 2 cloves of chopped garlic
- 2 bulbs of fennel, sliced and reserve the herby tops
- salt
- pepper
- 2 Tbsp dried red pepper flakes
- 4 Tbsp ricotta
- 1 lemon, juiced and zested
- Parmesan Cheese
Instructions:
Mash fennel seeds with a mortar and pestle until it becomes a powder. Heat a saucepan over medium high heat with olive oil and garlic. Cook until it’s soft and add the fennel seeds, sliced fennel, salt and pepper. Turn the burner down to medium-low. Cover the pan and let it cook for 20 minutes.
Start the Basic Risotto Recipe now. Halfway through adding ladlefuls of stock (step 3) stir in the fennel and finish adding the stock.
As you are removing the rice from the heat add the ricotta and the lemon zest. Add the lemon juice to taste. Top with the fennel herby tops and red pepper flakes.
Nutritionals (Serves 6) Cals: 494, Fat: 15, Carb:66, Fiber: 4.5, Protein: 19
