This seasonal risotto packs a punch with the taste of aromatic thyme-roasted celery, fennel seeds, chilli and mint. A perfect summer lunch recipe.
- Preheat the oven to gas 5, 190°C, fan 170°C. Put the celery in a roasting tin with 1 tbsp olive oil and 1 tsp thyme. Season and roast for 20 minutes or until softened, stirring halfway through.
- Meanwhile, heat the remaining oil in a pan, add the onion, carrot, remaining thyme and a good pinch of salt. Cook for 5-7 minutes or until softened. Add the garlic, fennel seeds and chilli and cook for 2 minutes.
- Add the rice and stir to coat in the oil, then pour in the wine and cook, stirring, until it evaporates. Add a couple of ladlefuls of stock and gently simmer, stirring frequently, until the stock is absorbed. Continue adding the stock, a ladleful at a time and stirring frequently, until all the liquid has been absorbed and the rice is tender.
- Stir in the celery and mint. Add the cheese and butter, cover and leave for a couple of minutes, until melted. To serve, divide the risotto between 4 bowls and scatter over the extra mint and celery leaves.
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