I came across this recipe for “Sausage, Pepper and Fennel Risotto” which sounded tasty. I have made a few risottos so far and I have really been enjoying them. I really liked the idea of making a risotto with Italian sausage. I have also been wanting to try using fennel for a while now. From what I understand, fennel is commonly used to flavour sausages and I thought they would go well together. When I made this risotto I wanted to try making it wetter, more stew like in consistency. It turned out pretty good. It was really tasty. The fennel had a really nice licorice like aroma when it was fresh but after it was cooked I could not really taste it all that much.
Italian Sausage and Fennel Risotto
Prep Time: 5 minutes Cook Time: 45 minutes Total Time: 50 minutes Servings: 2
ingredients
- 2 Italian sausage (casings removed, crumbled)
- 1 tablespoon butter
- 1 bulb fennel (chopped)
- 1 onion (chopped)
- 1 clove garlic
- 1 cup arborio rice
- 1/2 cup white wine
- 3 cups chicken stock
- 1 bell pepper (chopped)
- 1/2 cup parmigiano reggiano (grated)
- 1/4 parsley (chopped)
directions
- Saute the sausage in a pan until cooked.
- Add the butter and melt.
- Add the fennel and onion and saute until tender, about 3-5 minutes.
- Add the garlic and saute until fragrant, about 30-60 seconds.
- Add the rice and saute until the rice becomes translucent, about 2 minutes.
- Add the wine and deglaze the bottom of the pan.
- Add 1/2 cup of the chicken stock to the rice and stir until the rice absorbs it. Continue to do this until the rice is cooked al dente, about 20-30 minutes.
- Add the bell pepper.
- Remove from the heat and stir in the parmigianno regiano and parsley.
In Asia, we have rice drenched with gravy to make it wetter too – the Cantonese call it “Mui Fun”
This looks great, I am a new fan of fennel in risotto and I think sausage would be a great combination. I like how your risotto is so we, when you have a nice broth it is a fabulous way to serve it.
Fennel sausage would be nice in the risotto as well. Fennel seeds in the sausage would give it that extra boost of licorice flavour. I would love the milder flavour of the cooked fennel bulb. Excellent job!!
I have never been a big fennel fan, but maybe I need to try it again. This looks delicious!
Yummy, Kevin!
Love the ingredients you added here.
Fennel is a lovely vegetable, especially when roasted. Your risottos are getting better and better Kevin. Keep up the good cooking 🙂
This is now on my “to try” list. Looks good!
fennel is one of my favorites when roasted! Nice combination and good job!!!!