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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Italian Sausage and Fennel Risotto

[heart_this] · Nov 14, 2007 · 8 Comments

Italian Sausage and Fennel Risotto

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

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
  1. Saute the sausage in a pan until cooked.
  2. Add the butter and melt.
  3. Add the fennel and onion and saute until tender, about 3-5 minutes.
  4. Add the garlic and saute until fragrant, about 30-60 seconds.
  5. Add the rice and saute until the rice becomes translucent, about 2 minutes.
  6. Add the wine and deglaze the bottom of the pan.
  7. 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.
  8. Add the bell pepper.
  9. Remove from the heat and stir in the parmigianno regiano and parsley.

Food, Gluten-free, Italian, Main Course, One-Pan, One-Pot, Recipe, Rice, Risotto

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Reader Interactions

Comments

  1. tigerfish says

    November 14, 2007 at 3:49 am

    In Asia, we have rice drenched with gravy to make it wetter too – the Cantonese call it “Mui Fun”

    Reply
  2. Katerina says

    November 14, 2007 at 7:25 am

    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.

    Reply
  3. Valli says

    November 14, 2007 at 3:02 pm

    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!!

    Reply
  4. Deborah says

    November 14, 2007 at 5:13 pm

    I have never been a big fennel fan, but maybe I need to try it again. This looks delicious!

    Reply
  5. Patricia Scarpin says

    November 14, 2007 at 7:02 pm

    Yummy, Kevin!
    Love the ingredients you added here.

    Reply
  6. Anonymous says

    November 14, 2007 at 8:26 pm

    Fennel is a lovely vegetable, especially when roasted. Your risottos are getting better and better Kevin. Keep up the good cooking 🙂

    Reply
  7. Pam says

    November 15, 2007 at 12:24 am

    This is now on my “to try” list. Looks good!

    Reply
  8. Proud Italian Cook says

    November 15, 2007 at 4:21 am

    fennel is one of my favorites when roasted! Nice combination and good job!!!!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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