How to cook Sausage And Fennel Risotto simple

Sausage And Fennel Risotto - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Sausage And Fennel Risotto! A quick and easy dinner that is ready in under 45 minutes!

You can cook Sausage And Fennel Risotto with 10 Ingredients and 8 steps. See the following guide!

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

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..