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
- Dice the fennel bulb and onion. Mince the garlic cloves. Remove the casings from the pork sausage if necessary.
- 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.
- 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.
- 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.
- 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.
- 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.
- Stir in the cooked sausage, Parmesan cheese, and butter. Season with salt and pepper to taste.
- Garnish with chopped parsley and serve immediately.