FENNEL & LEMON RISOTTO
This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
- Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
- Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
- When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.
Nutrition Facts : Calories 477 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 1.12 milligram of sodium
FENNEL RISOTTO WITH RICOTTA AND DRIED CHILLI (RISOTTO AI FINOCCHI CON RICOTTA E PEPERONCINO)
Fennel is really underrated - just try it in this delicious risotto and you'll be hooked
Provided by Jamie Oliver
Categories Mains Jamie's Italy Dinner Party Italian Pasta & risotto
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 529 calories, Fat 22.4 g fat, SaturatedFat 11.6 g saturated fat, Protein 15 g protein, Carbohydrate 59.1 g carbohydrate, Sugar 5.5 g sugar, Sodium 2.6 g salt, Fiber 5 g fibre
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