Sausage & fennel risotto served in a pan

Easy sausage & fennel risotto

  • Rating: 3 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Warm up on chilly nights with this comforting risotto. It's a budget-friendly choice for feeding the family on busy weeknights

Nutrition: Per serving
NutrientUnit
kcal677
fat20g
saturates7g
carbs91g
sugars4g
fibre6g
protein26g
salt2.6g
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Ingredients

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.

Goes well with

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    Rating: 3 out of 5.5 ratings
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