Name: Sausage & fennel risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
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

Sausage & fennel risotto

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

50 min total 10 min prep 40 min cook 4 575 cal

Ingredients

4 serv.

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

Instructions

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