Sausage And Fennel Risotto. Fry the sliced sausages until browned, then transfer to a warm oven. This variation on a classic risotto recipe features fennel and sweet Italian sausage. 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!

Add fennel and sausage breaking up meat. 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. You can cook Sausage And Fennel Risotto using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of Sausage And Fennel Risotto

You need 1 of fennel.
You need 1 of onion.
You need 4 of sausages.
Prepare of olive oil.
Prepare 750 ml of stock (I used mushroom).
You need 150 g of arborio rice.
Prepare 1/2 of tspn fennel seeds.
You need of Pepper.
You need of Mixed herbs.
You need of Parmesan.

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. Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary.

Sausage And Fennel Risotto step by step

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..
Meanwhile, prepare the fennel. Remove the bottom of the bulb, the outer leaves and stalks. Keep some of the leaves for garnish..
Chop the onions and fennel into small cubes. Prepare the stock..
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..
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..
Continue to add more stock a little at a time once it has been absorbed..
Once cooked (approx 30mins - but keep tasting it) add the sausages, chopped into bite size chunks..
Stir in the sausage. Season with pepper. Serve with Parmesan and the fennel leaves for garnish..

Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl. Scatter the parsley over the top, and serve immediately, with more grated Parmesan on the side. 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.