Fennel risotto with ricotta and dried chili (Risotto ai finocchi con ricotta e peperoncino) from Jamie's Italy (page 145) by Jamie Oliver

  • celery
  • Parmesan cheese
  • ricotta cheese
  • fennel
  • fennel seeds
  • risotto rice
  • lemons
  • white vermouth
  • dried chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white wine for white vermouth.

  • saarwouters on January 27, 2018

    This was delicious! We were out of ricotta so I used creme fraiche. And added a bit more lemon juice to compensate for the creaminess of the creme fraiche. The soft fennel flavour makes this very special.

  • Delys77 on October 31, 2011

    This risotto is a little different as the result of the lemon and goat cheese. It is quite tasty with a beautiful sweetness from the fennel.

  • melissabazley on September 11, 2011

    Really original flavours in this. The fennel took a LOT longer to cook than 20 minutes-more like 40 minutes to get it soft and sweeter. I also cut the fennel into smaller pieces. Love the fresh ricotta & chilli combo

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Reviews about this recipe

  • Lisa Is Cooking

    The sweet fennel flavor with the hot red chilis worked nicely, and the lemon did a lovely job of perking up everything else.

    Full review