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We hope you got insight from reading it, now let’s go back to sausage and fennel risotto recipe. You can cook sausage and fennel risotto using 10 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Sausage And Fennel Risotto:
- Prepare 1 fennel
- You need 1 onion
- You need 4 sausages
- Use olive oil
- Get 750 ml stock (I used mushroom)
- Take 150 g arborio rice
- Take 1/2 tspn fennel seeds
- Prepare Pepper
- Provide Mixed herbs
- You need Parmesan
Instructions to make Sausage And Fennel Risotto:
- 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.
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