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Sausage & fennel risotto served in bowls

Sausage & fennel risotto

A star rating of 4.7 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: Per serving
NutrientUnit
kcal575
fat18g
saturates8g
carbs71g
sugars2g
fibre7g
protein24g
salt1.7g
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Ingredients

  • 4 sausages , sliced
  • 1 tbsp butter
  • 2 bulbs fennel , sliced, fronds reserved
  • 1 tsp fennel seeds
  • 1 garlic clove , crushed
  • 300g risotto rice
  • glass of white wine
  • 1l chicken stock
  • 50g parmesan , grated

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Recipe from Good Food magazine, April 2018

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Overall rating

A star rating of 4.7 out of 5.8 ratings
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