Easy sausage & fennel risotto

Nutrition and extra info

Nutrition: Per serving

  • kcal677
  • fat20g
  • saturates7g
  • carbs91g
  • sugars4g
  • fibre6g
  • protein26g
  • salt2.6g
  • Ingredients
  • Method
  • Ingredients

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 fennel bulb, finely sliced

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed flavour…

  • 2 pork sausages
  • ½ tsp fennel seeds, crushed

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 2 large garlic cloves, crushed
  • 3 thyme sprigs, leaves finely chopped, plus extra to serve


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 400g risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 100ml white wine
  • 1.4 litres hot chicken stock
  • 70g parmesan, finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 lemon, zested and juiced



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • Method

    1. Heat the oil in a large saucepan, add the onion and fennel and fry for 10 mins or until softened. Raise the heat. Squeeze the sausagemeat out of the skins straight into the pan and fry for 5 mins, or until turning golden brown. Stir through the fennel seeds, garlic and thyme and fry for a further minute.

    2. Tip in the rice and fry for 1 min. Pour the wine into the pan and boil the liquid until reduced by half. Add half the stock and cook until absorbed, stirring constantly. Add the remaining stock, a ladleful at a time, and cook until al dente and not too thick in consistency, stirring constantly for 20-25 mins. Season with black pepper.

    3. Stir through the cheese and lemon, then spoon into four bowls and scatter over the extra thyme leaves to finish.

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