Easy Sausage & Fennel Risotto
Cozy, comforting, and full of flavor, this Easy Sausage & Fennel Risotto brings together savory sausage and the subtle sweetness of fennel in a creamy, one-pot dish. Arborio rice slowly simmers in rich broth, absorbing the bold flavors of sautéed sausage and aromatic fennel, creating a perfectly balanced bite every time. Finished with a touch of Parmesan and fresh herbs, this risotto is a satisfying meal that feels both rustic and elegant—ideal for weeknight dinners or relaxed entertaining.
Easy Sausage & Fennel Risotto
Rated 5.0 stars by 1 users
Category
Easy Sausage & Fennel Risotto
Cuisine
Indian
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
Cozy, comforting, and full of flavor, this Easy Sausage & Fennel Risotto brings together savory sausage and the subtle sweetness of fennel in a creamy, one-pot dish. Arborio rice slowly simmers in rich broth, absorbing the bold flavors of sautéed sausage and aromatic fennel, creating a perfectly balanced bite every time. Finished with a touch of Parmesan and fresh herbs, this risotto is a satisfying meal that feels both rustic and elegant—ideal for weeknight dinners or relaxed entertaining.
Author:Organic Way LLC
Ingredients
-
2 tbsp olive oil
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1 onion finely chopped
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1 fennel bulb finely sliced
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2 pork sausages
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½ tsp fennel seeds crushed (optional)
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2 large garlic cloves crushed
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3 thyme sprigs, leaves finely chopped, plus extra to serve
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400g risotto rice
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100ml white wine
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1.4 litres hot chicken stock
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70g parmesan finely grated
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1 lemon zested and juiced
Directions
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.
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.
Stir through the cheese and lemon, then spoon into four bowls and scatter over the extra thyme leaves to finish.
Nutrition
Nutrition
- per serving
- Calories
- Fat
- 20 grams
- Saturated Fat
- 7 grams
- Carbs
- 91 grams
- Sugar
- 4 grams
- Fiber
- 6 grams
- Protein
- 26 grams
- Salt
- 2.6 grams