Sausage And Fennel Risotto.
You can Cook Sausage And Fennel Risotto using 10 ingredients and 8 steps. Here is how you cook that.
Ingredients of Sausage And Fennel Risotto
- Lets Go Prepare 1 of fennel.
- What You needis 1 of onion.
- It's 4 of sausages.
- Lets Go Prepare of olive oil.
- What You needis 750 ml of stock (I used mushroom).
- It's 150 g of arborio rice.
- Lets Go Prepare 1/2 of tspn fennel seeds.
- It's of Pepper.
- Lets Go Prepare of Mixed herbs.
- It's of Parmesan.
Sausage And Fennel Risotto step by step
- 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..