Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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

You must Create an Account or Sign In to add a note to this book.

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