Easy sausage & fennel risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 fennel bulb, finely sliced
- 2 pork sausages
- ½ tsp fennel seeds, crushed (optional)
- 2 large garlic cloves, crushed
- 3 thyme sprigs, leaves finely chopped, plus extra to serve
- 400g risotto rice
- 100ml white wine
- 1.4 litres hot chicken stock
- 70g parmesan, finely grated
- 1 lemon, zested and juiced
Method
- STEP 1
Heat the oil in a large saucepan, add the onion and fennel and fry for 10 mins or until softened. Raise the heat. Squeeze the sausagemeat out of the skins straight into the pan and fry for 5 mins, or until turning golden brown. Stir through the fennel seeds, garlic and thyme and fry for a further minute.
- STEP 2
Tip in the rice and fry for 1 min. Pour the wine into the pan and boil the liquid until reduced by half. Add half the stock and cook until absorbed, stirring constantly. Add the remaining stock, a ladleful at a time, and cook until al dente and not too thick in consistency, stirring constantly for 20-25 mins. Season with black pepper.
- STEP 3
Stir through the cheese and lemon, then spoon into four bowls and scatter over the extra thyme leaves to finish.
