Hello, I’m Kate. Today, I will show you a way to prepare sausage and fennel risotto recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Sausage And Fennel Risotto Recipe

Sausage And Fennel Risotto is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Sausage And Fennel Risotto is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook sausage and fennel risotto using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Sausage And Fennel Risotto:

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

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.

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