SAUSAGE & FENNEL RISOTTO

Sausage & fennel risotto image

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

Provided by Elena Silcock

Time 50m

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 575 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium