Pork and Fennel Risotto
This is my ‘cheats’ pork meatball risotto, as it uses de-cased sausages instead of pork mince! It’s a hearty, filling meal that’s bursting with flavour.
Prep: 12 min | Cook: 35 min | Serves: 5
Pork and Fennel Risotto
Stage 1:
1 tbsp butter
6 premium pork sausages, decased
2 tsp oregano, finely chopped
1 brown onion, finely chopped
1 medium fennel bulb, trimmed and finely chopped
1 garlic clove, crushed
Stage 2:
1½ cups arborio rice
4½ cups chicken stock
½ cup frozen peas
1 cup baby spinach leaves, torn
½ cup finely grated parmesan
01 Heat butter in a large deep frypan over medium high heat.
02 Add stage 1 ingredients and cook for 10 minutes, stirring often.
03 Add rice and stir to coat. Pour in stock and bring to the boil. Reduce heat to a simmer and cook covered, for 25-30 minutes, or until all liquid has absorbed.
04 Remove from heat. Season and stir in remaining ingredients. Cover for 5 minutes before serving.
Dietaries:
For a gluten free option, ensure your sausages are gluten free.
MORE SAUSAGE RECIPES
SHARE THIS RECIPE