How to Make Tasty Sausage And Fennel Risotto

Delicious, fresh and tasty.



Sausage And Fennel Risotto. Season the risotto with salt and pepper. Stir in the sausage and fennel along with the cheese, butter and parsley. Fry the sliced sausages until browned, then transfer to a warm oven.

Sausage And Fennel Risotto Add fennel and sausage breaking up meat. Grill or saute the sausages until the skin is crispy and golden brown. Fennel and lemon bring a zesty aniseed vibe to this classic Italian dish and the simple fennel fritters bring a touch of sophistication. You can have Sausage And Fennel Risotto using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Sausage And Fennel Risotto

  1. You need 1 of fennel.
  2. It's 1 of onion.
  3. It's 4 of sausages.
  4. It's of olive oil.
  5. Prepare 750 ml of stock (I used mushroom).
  6. You need 150 g of arborio rice.
  7. It's 1/2 of tspn fennel seeds.
  8. You need of Pepper.
  9. It's of Mixed herbs.
  10. Prepare of Parmesan.

Garnish the risotto with the fennel fronds and Parmesan crisps. This savoury and deeply tasty pork sausage risotto can be whipped up in a flash with this pressure cooker recipe. No need to stand around stirring, just get the dish underway and relax. Heat oil and butter in cooker; cook onion, fennel and garlic, stirring, until vegetables soften.

Sausage And Fennel Risotto instructions

  1. Place the sausages on a baking tray with a little oil and cover with foil. Cook in the oven for 40 mins at 210c. After 20mins remove the foil to allow them to brown..
  2. Meanwhile, prepare the fennel. Remove the bottom of the bulb, the outer leaves and stalks. Keep some of the leaves for garnish..
  3. Chop the onions and fennel into small cubes. Prepare the stock..
  4. Heat a table spoon of oil and add the chopped onion and fennel. Heat on a low heat for 5 mins until they soften. Add a punch of mixed herbs, half a teaspoon of fennel seeds and stir. Heat for a further 2-3 mins..
  5. Add the arborio rice and stir. Add a drizzle of olive oil and stir, heating for 2 mins. Start to add the stock, a little at a time..
  6. Continue to add more stock a little at a time once it has been absorbed..
  7. Once cooked (approx 30mins - but keep tasting it) add the sausages, chopped into bite size chunks..
  8. Stir in the sausage. Season with pepper. Serve with Parmesan and the fennel leaves for garnish..

Traditionally risotto is served as a first course, followed by meat or fish, but it also makes an excellent vegetarian main course if you use vegetable broth. The Best Pork Risotto Recipes on Yummly This sheet-pan sausage dinner is here for you when doing a pile of dishes isn't on your to-do list. The roasted fennel is a built-in side. Combine fennel bulbs, red onion, and rosemary sprigs on a large rimmed baking sheet.