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
FENNEL RISOTTO
Don't let the strong taste of fennel scare you: it fades down after cooking. This is a rich and creamy risotto, just like it ought to be! You can use chicken stock in place of the vegetable stock, as well as olive oil for the butter.
Provided by SunFlower
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices.
- Melt butter in a heavy-bottomed stock pot over medium heat. Cook onions and fennel in butter for 2 minutes. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
- Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese.
Nutrition Facts : Calories 537.3 calories, Carbohydrate 81.3 g, Cholesterol 63.8 mg, Fat 19 g, Fiber 7.3 g, Protein 11.2 g, SaturatedFat 11.2 g, Sodium 724.8 mg, Sugar 4.6 g
CARAMELIZED ONION AND FENNEL RISOTTO
A hearty risotto flavored with a taste of fall by caramelized onions and fennel. "Being vegetarian or vegan around the holidays is incredibly difficult," says Joe DiMaria of Somerville, who sent us this recipe. "It's even more difficult when you don't like squash, root vegetables or sweet potatoes."
Provided by Tara Parker-Pope
Categories dinner, main course
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a heavy pot or Dutch oven, heat oil and 2 tablespoons butter over medium-low heat. When butter is melted, add sliced onion and fennel and stir until coated. Cover the pan and cook slowly until tender, about 10 minutes. Stir in salt and sugar. Raise heat to medium-high and cook, stirring frequently until onions are dark brown, about 25-30 minutes.
- Simmer broth in a separate pot on the stove.
- To the onions and fennel, add garlic, Arborio rice and herbs. Cook, stirring frequently until the rice is translucent around the edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. When the wine is fully absorbed, add 2 cups hot broth and simmer, stirring every 3 to 4 minutes until liquid is absorbed, about 12 minutes. Stir in another 1/2 cup of hot broth and cook, stirring constantly until absorbed. Repeat with additional broth 2 or 3 more times, until rice is al dente. Remove risotto from heat and stir in remaining 1 tablespoon butter and Parmesan. Serve.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 5 grams, Carbohydrate 58 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 2 grams, TransFat 0 grams
RISOTTO WITH FENNEL AND OLIVES
Provided by Marian Burros
Categories dinner, quick, main course
Time 10m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat the stock to a simmer.
- Coarsely chop the onion in a food processor by pulsing. Heat the oil in a deep pot, and saute the onion.
- Trim, wash and coarsely chop the fennel in a food processor; add to the onion, and continue cooking until both begin to soften.
- Stir in the rice. Add the wine, and cook 1 minute over high heat, stirring.
- Pit the olives, chop, and add to the rice. Then add the fennel seed.
- Add 1 cup of the chicken stock to the rice; cook over medium heat, stirring often. When most of the liquid is absorbed, add another cup of stock; repeat until the rice is tender.
- Grate the cheese.
- When the rice is cooked and moist, season with pepper and stir in the cheese.
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
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EASIER RISOTTO WITH ROASTED FENNEL AND OLIVES
From heartbeetkitchen.com
Reviews 3Category DinnerCuisine ItalianEstimated Reading Time 4 mins
- In a medium dutch oven (preferred) or deep skillet (that has a lid), heat olive oil over medium heat. Add onion and stir, cooking 5 minutes, until translucent. Add garlic and cook for 1 minute. Add rice, and stir to coat all the grains. Cook for 3 minutes, until you can see the white in the middle of each grain.
- Add stock, and cook a few minutes, until absorbed. Then add water, salt, pepper, bay leaf. Bring to a light simmer. Cover and cook for 19 minutes, stirring twice.
- Remove lid carefully, pulling up and not tilting to avoid water from lid going into pot. Stir and cook for five minutes, until thick but still loose. Add cheese, lemon juice, butter, cream, fennel fronds. Stir. Remove from heat and let sit for 5 minutes. Then stir until thick and creamy, but still loose.
- For relish, preheat oven to 375 degrees F. Toss fennel with olive oil and 1/2 teaspoon salt. Add to a baking sheet and roast for 20 minutes, until caramelized. Remove from oven and toss with remaining ingredients.
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