Menu

Sausage and Fennel Risotto

Serves 4
Prep Time 15 mins
Cooking 45 mins
Level low

Ingredients

  • 2 tablespoons Olive Oil
  • half can Mayor Diced Onions
  • 1, finely sliced Fennel Bulb
  • 2 Maltese Pork Sausages
  • half teaspoon, crushed Fennel seeds
  • 2, crushed Garlic Cloves
  • sprigs, leaves finely chopped, plus extra to serve Thyme
  • 400g Arborio Rice
  • 100ml White Wine
  • 1.4ltrs, made with 2.5 tablespoons Spoon Stock Pinto's Pride Chicken Stock
  • 70g, finely grated Hanini Pekorin Mature Cheese
  • zested and juiced Lemon
Heat the oil in a large saucepan, add the onion and fennel and fry for 10 minutes or until softened. Raise the heat. Squeeze the sausage meat out of the skins straight into the pan and fry for 5 minutes, 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 minute. 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 minutes. Season with black pepper. Stir through the Ħanini Pekorin cheese and lemon, then spoon into four bowls and scatter over the extra thyme leaves to finish.

Recipe Tags

Comments are closed.