Sausage & fennel risotto

calcium fennel fibre midweek meal rice risotto sausages

N/A

Source

Ingredients

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

Method

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.