Sausage Fennel Risotto Recipes

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SAUSAGE & FENNEL RISOTTO



Sausage & fennel risotto image

Spruce up a simple risotto with pork sausages and fennel for a comforting and flavour-packed midweek meal. It will go down a storm with family and friends

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 9

4 sausages , sliced
1 tbsp butter
2 bulbs fennel , sliced, fronds reserved
1 tsp fennel seeds
1 garlic clove , crushed
300g risotto rice
glass of white wine
1l chicken stock
50g parmesan , grated

Steps:

  • Fry the sliced sausages until browned, then transfer to a warm oven. Use the same pan to melt the butter and add the sliced fennel and fennel seeds. Fry until the fennel softens, then add the crushed garlic clove and cook for 1 min more.
  • Tip in the risotto rice and stir until popping. Pour in the white wine, let it sizzle for 1 min, then slowly add the chicken stock, ladle by ladle, stirring all the time on a low heat until cooked through.
  • Finish with the parmesan and top with the sausage slices and fennel fronds.

Nutrition Facts : Calories 575 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium

EASY SAUSAGE & FENNEL RISOTTO



Easy sausage & fennel risotto image

Warm up on chilly nights with this comforting risotto. It's a budget-friendly choice for feeding the family on busy weeknights

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 12

2 tbsp olive oil
1 onion , finely chopped
1 fennel bulb , finely sliced
2 pork sausages
½ tsp fennel seeds , crushed
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

Steps:

  • 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 Facts : Calories 677 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium

SAUSAGE RISOTTO



Sausage Risotto image

When you find a fabulous risotto base recipe, the possibilities are endless for add-ins. This includes Italian sausage.

Provided by thedailygourmet

Categories     Risotto

Time 50m

Yield 4

Number Of Ingredients 9

4 tablespoons butter, divided
1 (4 ounce) mild Italian sausage link, casing removed
4 tablespoons diced shallots
½ teaspoon salt, or more to taste
1 cup Arborio rice
½ cup Chardonnay wine
4 cups chicken broth, or more as needed
½ cup grated Parmesan cheese
3 sprigs fresh thyme, or to taste

Steps:

  • Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
  • Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
  • Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
  • Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 50.3 g, Cholesterol 66.9 mg, Fat 24.2 g, Fiber 3.6 g, Protein 14.1 g, SaturatedFat 12.3 g, Sodium 1900.9 mg, Sugar 1.9 g

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