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

Name: Fennel & Orange Risotto With Goat'S Ricotta, Spring Onion & Chilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 fennel, chopped. Reserve fronds for garnish; 1 celery stalk, chopped; 1/2 teaspoon fennel seeds; 1 Spanish spring onion or 4 or 5 scallions chopped; 1 splash white wine or vermouth; 1 clove garlic, finely chopped; 1 teaspoon salt; 1/2 teaspoon black pepper; 300 gr risotto rice, I used brown; 1 liter veg stock; 4 heaped tablespoons goat's ricotta; 1/4 teaspoon dried chilli flakes; 50 gr grated parmesan; 1 tablespoon butter; 1 orange, zested & juiced

Servings: persons

1 tablespoon olive oil
1 tablespoon butter
1 fennel, chopped. Reserve fronds for garnish
1 celery stalk, chopped
1/2 teaspoon fennel seeds
1 Spanish spring onion or 4 or 5 scallions chopped
1 splash white wine or vermouth
1 clove garlic, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
300 gr risotto rice, I used brown
1 liter veg stock
4 heaped tablespoons goat's ricotta
1/4 teaspoon dried chilli flakes
50 gr grated parmesan
1 tablespoon butter
1 orange, zested & juiced

1
Heat the veg stock in a small pan over a low heat.
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
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
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
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
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.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 tablespoon butter, 1 fennel, chopped. Reserve fronds for garnish, 1 celery stalk, chopped, and more.

Yes, Fennel & Orange Risotto With Goat'S Ricotta, Spring Onion & Chilli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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