Creamy rice with roasted fennel, crispy chickpeas and light orange pecorino cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Cut the fennel bulbs into thin wedges and toss on a tray with 1 1/2 tbsp olive oil, fennel seeds, thyme, half of the salt, and a little black pepper.

2. 2

   On another tray, toss the cooked, well-dried chickpeas with 1/2 tbsp olive oil, sweet paprika, and a pinch of salt. Spread them in a single layer.

3. 3

   Roast the fennel and chickpeas at 220 °C / 425 °F for 18 to 22 minutes, stirring the chickpeas halfway through. The fennel should be golden and tender, and the chickpeas crisp. Set both aside.

4. 4

   Meanwhile, keep the vegetable broth warm over low heat. In a small saucepan, gently heat the cream with the orange zest for 3 minutes without boiling. Add the grated pecorino, stir until smooth, and add 2 tbsp orange juice. Keep warm.

5. 5

   In a wide pot, heat the remaining 1 tbsp olive oil over medium heat. Sauté the shallot for 2 to 3 minutes until tender. Add the garlic and cook for 30 seconds more.

6. 6

   Add the arborio rice and toast it for 1 minute, stirring well. Pour in the dry white wine and let it reduce almost completely.

7. 7

   Begin adding the hot vegetable broth one ladle at a time, stirring frequently. Let the rice absorb most of the liquid before adding more. Cook this way for 16 to 18 minutes.

8. 8

   When the rice is nearly done and still creamy, fold in two-thirds of the roasted fennel. Season with the remaining salt and black pepper.

9. 9

   Remove the pot from the heat. Add the butter and stir vigorously for shine and texture. Mix in half of the light orange pecorino cream until fully incorporated.

10. 10

    Serve the rice immediately. Top with the remaining roasted fennel, crispy chickpeas, and reserved fennel fronds. Finish with the remaining cream and, if desired, a little extra grated pecorino and black pepper.