Fennel and Sausage Risotto

Name: Fennel and Sausage Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams 1/2 cups arborio rice; 1 liters chicken stock, preferably homemade; 118 milliliters dry white wine; 1 fennel bulb, halved cored and thinly sliced; 2 Tbsps chopped flat-leaf parsley; 454 grams sweet Italian sausage, casings removed meat crumbled; 3 Tbsps extra-virgin olive oil; 1 onion, finely chopped; 118 milliliters freshly grated Pecorino-Romano cheese; 1 pinch pinch of saffron threads; 6 servings Salt and freshly ground pepper; 1 Tbsp unsalted butter

You can never have too many main course recipes, so give Fennel and Sausage Risotto a try. This recipe serves 6. One portion of this dish contains around 23g of protein, 38g of fat, and a total of 657 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up salt and pepper, fennel bulb, sausage, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a large skillet, heat 1 tablespoon of the olive oil.

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Olive Oil

Equipment you will use

Frying Pan

Add the sausage and cook over high heat, breaking up the meat with a spoon, until browned, about 5 minutes.

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Sausage

Meat

Add the fennel and cook, stirring occasionally, until softened and lightly browned, about 8 minutes longer. Cover and keep warm.

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Fennel

In a medium saucepan, bring the chicken stock to a simmer; keep warm.

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Chicken Stock

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Sauce Pan

In a large saucepan, heat the remaining 2 tablespoons of olive oil.

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Olive Oil

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Sauce Pan

Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes.

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Salt And Pepper

Onion

Add the rice and cook, for 1 minute stirring constantly to thoroughly coat it with the fat. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed.

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Saffron

Rice

Wine

Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the sausage and fennel along with the cheese, butter and parsley.

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Salt And Pepper

Parsley