Risotto alla Salsiccia e Finocchio (Sausage and Fennel Risotto)
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Ingredients
- 4 italian-style pork sausages
- 320 g arborio risotto rice
- 1 fennel bulb, finely sliced
- 1 onion, finely chopped
- 100 ml white wine
- 1000 ml chicken stock
- 50 g parmesan, grated
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 662 kcal
- Protein
- 24.3 g
- Carbohydrate
- 71.9 g
- of which sugars
- 6 g
- Fat
- 28.1 g
- of which saturates
- 10.2 g
- Fibre
- 4 g
- Salt
- 3.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Squeeze the sausagemeat from the skins into small chunks. Heat the olive oil in a large pan and brown for 6 minutes, then lift out half for later.
- 2
Add the onion and fennel to the pan and cook for 8 minutes until softened, then stir in the rice and cook for 1 minute.
- 3
Pour in the white wine and let it bubble for 1 minute, then add the chicken stock a ladleful at a time, stirring often, for about 18 minutes.
- 4
Stir the reserved sausage back in for the last 5 minutes to heat through and cook with no pink remaining.
- 5
Stir in the parmesan, season with black pepper and serve straight away.
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