Pork Sausage and Fennel Risotto

Pork Sausage and Fennel Risotto

Pork Sausage and Fennel Risotto

A creamy and savory risotto enriched with the flavors of pork sausage and fennel, creating a comforting and delightful meal that’s perfect for any occasion.

Nutrition

Calories: 520cal
Carbohydrate: 45g
Protein: 22g
Fat: 30g
Cholesterol: – -mg
Sodium: – -mg

Difficulty Level: easy

15 min Prep
35 min Cook
50 min Total
4 Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 pound pork sausage, casings removed
  • 1 fennel bulb, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken broth, kept warm
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley for garnish

Instructions

  1. Dice the fennel bulb and onion. Mince the garlic cloves. Remove the casings from the pork sausage if necessary.
  2. In a large sauté pan, heat the olive oil over medium heat. Add the pork sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the pan and set aside.
  3. In the same pan, add the diced fennel and onion. Sauté until they are soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
  4. Add the Arborio rice to the pan with the vegetables. Stir continuously for about 2 minutes until the rice starts to look translucent around the edges.
  5. Pour in the dry white wine and let it simmer until nearly evaporated, scraping the bottom of the pan with the wooden spoon to release any flavorful bits.
  6. Add a ladleful of warm chicken broth to the rice, stirring frequently until the liquid is mostly absorbed. Repeat this process, adding broth one ladleful at a time, allowing it to absorb before adding more, until the rice is creamy and al dente, about 18-20 minutes.
  7. Stir in the cooked sausage, Parmesan cheese, and butter. Season with salt and pepper to taste.
  8. Garnish with chopped parsley and serve immediately.
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