- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 fennel bulb, finely sliced
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 2 pork sausages
- ½ tsp fennel seeds, crushed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 2 large garlic cloves, crushed
- 3 thyme sprigs, leaves finely chopped, plus extra to serve
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 400g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 100ml white wine
- 1.4 litres hot chicken stock
- 70g parmesan, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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.
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.
Stir through the cheese and lemon, then spoon into four bowls and scatter over the extra thyme leaves to finish.