Sausage And Fennel Risotto
Sausage And Fennel Risotto

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, sausage and fennel risotto. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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 Tip in the risotto rice and stir until popping. Learn how to make Fennel and Sausage Risotto. Season the risotto with salt and pepper.

Sausage And Fennel Risotto is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Sausage And Fennel Risotto is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook 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. Get 1 onion
  3. Prepare 4 sausages
  4. Take olive oil
  5. Take 750 ml stock (I used mushroom)
  6. Take 150 g arborio rice
  7. Get 1/2 tspn fennel seeds
  8. Prepare Pepper
  9. Take Mixed herbs
  10. Prepare Parmesan

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. 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.

Steps 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.

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. I don't think I have said this before, but when I was expecting my eldest daughter, I used to have very strong savoury cravings and risotto was always on the top of my list! A homemade lamb-and-fennel sausage, made with store-bought ground lamb, gets browned in a pan and served over fragrant fennel risotto. Pair this risotto with a light red wine that won't overpower the subtle fennel flavor in the dish.

So that is going to wrap this up with this special food sausage and fennel risotto recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!