Sausage And Fennel Risotto.

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Ingredients of Sausage And Fennel Risotto

  1. You need 1 of fennel.
  2. It's 1 of onion.
  3. Prepare 4 of sausages.
  4. You need of olive oil.
  5. You need 750 ml of stock (I used mushroom).
  6. Prepare 150 g of arborio rice.
  7. Prepare 1/2 of tspn fennel seeds.
  8. Prepare of Pepper.
  9. You need of Mixed herbs.
  10. You need of Parmesan.

Sausage And Fennel Risotto step by step

  1. Place the sausages on a baking tray with a little oil and cover with foil. Cook in the oven for 40 mins at 210c. After 20mins remove the foil to allow them to brown..
  2. Meanwhile, prepare the fennel. Remove the bottom of the bulb, the outer leaves and stalks. Keep some of the leaves for garnish..
  3. Chop the onions and fennel into small cubes. Prepare the stock..
  4. Heat a table spoon of oil and add the chopped onion and fennel. Heat on a low heat for 5 mins until they soften. Add a punch of mixed herbs, half a teaspoon of fennel seeds and stir. Heat for a further 2-3 mins..
  5. Add the arborio rice and stir. Add a drizzle of olive oil and stir, heating for 2 mins. Start to add the stock, a little at a time..
  6. Continue to add more stock a little at a time once it has been absorbed..
  7. Once cooked (approx 30mins - but keep tasting it) add the sausages, chopped into bite size chunks..
  8. Stir in the sausage. Season with pepper. Serve with Parmesan and the fennel leaves for garnish..

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