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
Organic Way LLC
4
15 minutes
45 minutes
Indian
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.
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 1 fennel bulb finely sliced
- 2 pork sausages
- ½ tsp fennel seeds crushed (optional)
- 2 large garlic cloves crushed
- 3 thyme sprigs, leaves finely chopped, plus extra to serve
- 400g risotto rice
- 100ml white wine
- 1.4 litres hot chicken stock
- 70g parmesan finely grated
- 1 lemon zested and juiced
Directions
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.