Pork and fennel pressure-cooker risotto

Recipes / Meat

Take out your pressure cooker to create this easy pork and fennel risotto which is big on flavour for those short on time.

Recipe «Pork and fennel pressure-cooker risotto» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 6 thin pork and fennel sausages, 1 tsp fennel seeds, 2 tsp chopped fresh thyme leaves, 1 small brown onion, finely chopped , 1 medium fennel bulb, trimmed, thinly sliced, 2 garlic cloves, crushed, 1 1/2 cups arborio rice , 1/2 cup dry white wine, 1 litre Massel salt reduced chicken style liquid stock, 20g butter, chopped, 100g green beans, trimmed, cut into thirds, 2/3 cup finely grated parmesan.

Ingredients:

  • 2 tbsp olive oil 
  • 6 thin pork and fennel sausages 
  • 1 tsp fennel seeds 
  • 2 tsp chopped fresh thyme leaves 
  • 1 small brown onion, finely chopped 
  • 1 medium fennel bulb, trimmed, thinly sliced 
  • 2 garlic cloves, crushed 
  • 1 1/2 cups arborio rice 
  • 1/2 cup dry white wine 
  • 1 litre Massel salt reduced chicken style liquid stock 
  • 20g butter, chopped 
  • 100g green beans, trimmed, cut into thirds 
  • 2/3 cup finely grated parmesan 

Instructions

  1. Heat half the oil in a frying pan over medium heat. Squeeze sausages from casings. Discard casings. Add sausage, fennel seeds and thyme to pan. Cook, stirring, for 6 to 8 minutes or until browned. Transfer to a heatproof bowl.
  2. Heat remaining oil in a 6-litre (24-cup) pressure cooker over medium heat. Add onion, fennel and garlic. Cook, stirring, for 5 minutes or until softened. Add rice. Stir to coat. Add wine. Simmer, uncovered, for 1 minute until liquid is absorbed. Add stock and 1 1/2 cups cold water. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 7 minutes. Release pressure using the quick release method. Remove lid. Simmer on medium-low heat for 2 minutes or until liquid reduces slightly.
  3. Stir in sausage mixture, butter, beans and half the parmesan. Season with salt and pepper. Serve with remaining parmesan and reserved fennel fronds (optional).