Good quality pork and fennel sausages shine in this hearty gluten-free risotto.
- Bring stock to the boil in a saucepan. Reduce heat to low and keep at a gentle simmer.
- Heat half the oil in a large saucepan over high heat. Add sausage meat and cook, using a wooden spoon to break the meat into small pieces, for 4-5 minutes or until cooked and brown all over. Transfer to a plate.
- Heat remaining oil in pan over medium heat. Add onion, leek, fennel and garlic; cook, stirring, for 5 minutes or until onion softens. Add the rice and stir for 2 minutes or until grains appear slightly glassy. Add the wine and thyme and stir until the liquid is completely absorbed. Add 1/2 cup (125ml) of stock. Continue adding the stock, a ladleful at a time, stirring, allowing the liquid to be absorbed before adding more. Cook for 20 minutes or until the rice is tender yet firm to the bite and risotto is creamy. Remove from heat. Stir in the sausages and parmesan. Taste and season with salt and pepper.
- Spoon evenly among serving bowls. Top with extra parmesan and fennel fronds and serve immediately.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set