Easiest Way to Prepare Quick Sausage And Fennel Risotto

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, sausage and fennel risotto. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Sausage And Fennel Risotto is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Sausage And Fennel Risotto is something which I have loved my entire life. They’re nice and they look wonderful.

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. Learn how to make Fennel and Sausage Risotto. This variation on a classic risotto recipe features fennel and sweet Italian sausage.

To get started with this particular recipe, we have to first prepare a few components. You can have sausage and fennel risotto using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Sausage And Fennel Risotto:

1. Get 1 fennel
2. Take 1 onion
3. Take 4 sausages
4. Get olive oil
5. Prepare 750 ml stock (I used mushroom)
6. Take 150 g arborio rice
7. Prepare 1/2 tspn fennel seeds
8. Make ready Pepper
9. Get Mixed herbs
10. Prepare Parmesan

Sausage, fennel seed, chilli flakes & parmesan. Freshened with basil at the end. Break up your sausages and roll into small balls. Using a non-stick pan cook them until browned.

Instructions to make Sausage And Fennel Risotto:

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.

Break up your sausages and roll into small balls. Using a non-stick pan cook them until browned. Italian sausages are pure minced pork - nothing added except salt and pepper and maybe chilli or fennel seeds. Tuscans like their sausages flavoured boldly with fennel seeds and plenty of black pepper. Add the sausage to the rice, and stir again.

So that’s going to wrap this up for this exceptional food sausage and fennel risotto recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!