How to cook Sausage And Fennel Risotto delicious

Sausage And Fennel Risotto - . Today I am sharing this Sausage And Fennel Risotto! A quick and easy dinner that is ready in under 45 minutes! Season the risotto with salt and pepper. Stir in the sausage and fennel along with the cheese, butter and parsley. 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. Learn how to make Fennel and Sausage Risotto.

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.

You can cook Sausage And Fennel Risotto with 10 Ingredients and 8 steps. See the following guide!

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

Tuscans like their sausages flavoured boldly with fennel seeds and plenty of black pepper. Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary. Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl.

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..

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. Fennel and lemon bring a zesty aniseed vibe to this classic Italian dish and the simple fennel fritters bring a touch of sophistication. Grill or saute the sausages until the skin is crispy and golden brown.