Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, sausage and fennel risotto. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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. 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!
Sausage And Fennel Risotto is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Sausage And Fennel Risotto is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook sausage and fennel risotto using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Sausage And Fennel Risotto:
- Prepare 1 fennel
- Make ready 1 onion
- Make ready 4 sausages
- Prepare olive oil
- Get 750 ml stock (I used mushroom)
- Make ready 150 g arborio rice
- Make ready 1/2 tspn fennel seeds
- Make ready Pepper
- Get Mixed herbs
- Get Parmesan
A homemade lamb-and-fennel sausage, made with store-bought ground lamb, gets browned in a pan and served over fragrant fennel risotto. Pair this risotto with a light red wine that won't overpower the subtle fennel flavor in the dish. 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.
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.
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. Garnish the risotto with the fennel fronds and Parmesan crisps. Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary.
So that’s going to wrap it up with this special food sausage and fennel risotto recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
