Fennel and Goat's Cheese Risotto
Fennel and Goat's Cheese Risotto
Serves 4 - 6
Preparation: 10 mins
Cooking Time: 30 mins
This is a Guest Recipe from Jamie Oliver and I quote as follows.... 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.!
What I love about Jamie Oliver is that so many recipes of his that I have tried are just excellent
and he is so very descriptive and passionate about his food!
Ingredients
½ teaspoon fennel seeds
extra virgin olive oil
2 cloves garlic, peeled and finely sliced
2 bulbs fennel, finely sliced, herby tops preserved
sea salt
freshly ground black pepper
3-400 g arborio rice
200g of soft goats cheese (I use Soignon)
zest and juice of 1 lemon
Parmesan cheese, for grating
AND THIS IS WHAT YOU DO....