Creamy Fregola with Roasted Fennel, Lemon, Ricotta and Toasted Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the fennel wedges on a tray and toss with 30 ml (2 tbsp) olive oil, half of the salt, some black pepper, and the fresh thyme. Roast for 22 to 25 minutes, turning once halfway through, until tender and browned on the edges.

2. 2

   While the fennel roasts, heat a wide skillet or shallow pot over medium heat. Add the remaining 15 ml (1 tbsp) olive oil and the butter. Add the shallot and cook for 3 to 4 minutes until soft. Stir in the garlic and cook for 30 seconds more.

3. 3

   Add the fregola sarda to the pan and toast it for 1 to 2 minutes, stirring so it is coated in the fat and develops flavor.

4. 4

   Pour in the dry white wine and let it reduce for 1 minute. Then add the hot vegetable broth gradually, as if making risotto, stirring often and adding more liquid as the fregola absorbs it. Cook for 12 to 15 minutes until tender with a slight bite and a creamy consistency.

5. 5

   Fold the roasted fennel into the fregola. Add the lemon zest and 30 ml (2 tbsp) lemon juice, mix well, and adjust with the remaining salt and more black pepper to taste.

6. 6

   Remove from the heat and add the ricotta and grated Parmesan cheese. Stir until creamy and fully combined. If it becomes too thick, loosen it with a small splash of extra hot broth.

7. 7

   Serve immediately and finish each portion with the toasted sliced almonds, the reserved fennel fronds, and extra Parmesan if desired.