Fennel & Orange Risotto With Goat'S Ricotta, Spring Onion & Chilli

1. 1

   Heat the veg stock in a small pan over a low heat.

2. 2

   Heat the olive oil & butter in a large pan over a medium heat. Add in the fennel seeds, onions, fennel & celery and cokk until the onions are translucent, about 3 minutes. Then add the garlic and cook for another minute.

3. 3

   Add in the rice and stir to coat in the oil and butter. When the rice starts to turn translucent add in the wine and cook until it evaporates.

4. 4

   Add a ladle of the hot stock and season well with salt & black pepper. When all the liquid has been absorbed add another ladle of stock, stir or swirl the rice, wait for it to be absorbed and repeat until the rice is cooked. This should take about 18 minutes with white rice and longer with brown.

5. 5

   When the rice is cooked remove the pan from the heat, add the tbsp butter, parmesan, orange zest, half the orange juice and crumble over the ricotta. Stir, put the lid on and leave for 2 minutes.

6. 6

   Taste and add more orange juice if you think it needs it. Serve in warmed bowls garnished with a pinch of dried chilli flakes and the fennel fronds. Have a bowl of the ricotta and Parmesan on the table for people to help themselves to.

* Per serving · 4 servings · Values may vary.