Fennel Orange Risotto with Goats Ricotta Spring Onion Chilli
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
Instructions
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