Sausage & fennel risotto served in bowls

Sausage & fennel risotto

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(0 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4

Spruce up a simple risotto with pork sausages and fennel for a comforting and flavour-packed midweek meal. It will go down a storm with family and friends

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal575
  • fat18g
  • saturates8g
  • carbs71g
  • sugars2g
  • fibre7g
  • protein24g
  • salt1.7g
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Ingredients

  • 4 sausages, sliced
  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 bulbs fennel, sliced, fronds reserved
  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 garlic clove, crushed
  • 300g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • glass of white wine
  • 1l chicken stock
  • 50g parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Fry the sliced sausages until browned, then transfer to a warm oven. Use the same pan to melt the butter and add the sliced fennel and fennel seeds. Fry until the fennel softens, then add the crushed garlic clove and cook for 1 min more. 

  2. Tip in the risotto rice and stir until popping. Pour in the white wine, let it sizzle for 1 min, then slowly add the chicken stock, ladle by ladle, stirring all the time on a low heat until cooked through.

  3. Finish with the parmesan and top with the sausage slices and fennel fronds.

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