Creamy rice with caramelized fennel, black olives, and lemon ricotta

Name: Creamy rice with caramelized fennel, black olives, and lemon ricotta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 11.3 oz Short-grain rice; 14 oz Fennel bulb; 4.2 oz Yellow onion; 3 cloves Garlic; 2.8 oz Pitted black olives; 3/4 cup Ricotta cheese; 4 2/3 cups Vegetable stock; 6 tbsp Dry white wine; 1.4 oz Grated Parmesan cheese; 1 whole Lemon; 1.8 tbsp Butter; 2 tbsp Extra virgin olive oil; 1 tbsp Fresh thyme; 1 tsp Black pepper; 1 tsp Salt

An original, elegant creamy rice where fennel is slowly caramelized for sweet anise-like notes, balanced by black olives, lemon zest, and spoonfuls of creamy ricotta. The result is a vegetarian dish with depth, freshness, and a luscious texture.

20 minPrep

35 minCook

55 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

320 g Short-grain rice (tipo arborio or similar)
400 g Fennel bulb (cut thinly sliced finas)
120 g Yellow onion (chopped fina)
3 cloves Garlic (chopped)
80 g Pitted black olives (sliced)
180 g Ricotta cheese
1100 ml Vegetable stock (hot)
100 ml Dry white wine
40 g Grated Parmesan cheese
1 unit Lemon (zest and 2 tbsp of zumo)
25 g Butter
30 ml Extra virgin olive oil
4 g Fresh thyme (leaves)
2 g Black pepper (to taste)
6 g Salt (or to taste)

Nutrition facts

per serving

468 kcal

Calories

13.2 g

Protein

54.6 g

Carbs

19.4 g

Fat

3.8 g

Fiber

50.8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Heat the vegetable stock in a small saucepan and keep it over low heat so it stays hot throughout cooking.
2
2. In a wide skillet or shallow pot, heat 1 tbsp extra virgin olive oil with the butter over medium heat. Add the sliced fennel and a pinch of salt. Cook for 10-12 minutes, stirring occasionally, until tender and nicely golden.
3
3. Add the yellow onion to the fennel and cook 4 more minutes until translucent. Stir in the chopped garlic and fresh thyme, and cook for 1 minute without letting the garlic burn.
4
4. Add the short-grain rice and stir for 1-2 minutes to coat the grains well with the fat and fennel juices.
5
5. Pour in the dry white wine and cook, stirring, until the alcohol evaporates and the liquid is almost fully reduced, about 2 minutes.
6
6. Begin adding the hot vegetable stock one ladle at a time, stirring often. Wait until the rice has absorbed most of the liquid before adding more stock. Repeat for 16-18 minutes.
7
7. Halfway through cooking, add the black olives and continue adding stock and stirring until the rice is creamy, cooked through, but still slightly firm at the center.
8
8. While the rice finishes, mix the ricotta with the lemon zest, lemon juice, and a pinch of black pepper in a bowl until you have a soft rustic cream.
9
9. Remove the rice from the heat. Add the grated Parmesan, the remaining 1 tbsp extra virgin olive oil, and adjust with salt and black pepper. Stir vigorously to create a creamy texture.
10
10. Let it rest for 1 minute. Serve the creamy rice in shallow bowls and spoon small dollops of lemon ricotta over the top. Finish with a little more fresh thyme and, if desired, extra lemon zest.
11
11. If you prefer a hotter, lightly gratinated finish, place the plated rice in an oven-safe dish, add the ricotta on top, and broil for 2-3 minutes at 220 °C / 425 °F, watching carefully so it does not dry out.

Chef tips

Slice the fennel very thinly so it caramelizes evenly. Stir the rice often, but without mashing it, to release starch and achieve a silky texture. Use a mild stock so it does not overpower the fennel and lemon flavors.

Substitutions

You can substitute the ricotta with thick whipped fresh cheese or a smaller amount of mascarpone. Parmesan can be replaced with mild pecorino. If you do not want to use wine, replace it with the same amount of stock plus an extra 1 tsp lemon juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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