Creamy Sausage and Fennel Risotto
This creamy risotto combines rich flavors of sausage and fennel, creating a comforting dish perfect for any occasion.
Servings: 4 servings
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Ingredients
- 1 cup Arborio Rice Essential for risotto, provides creamy texture.
- 1 pound Sausage Use chicken or turkey sausage, crumbled or sliced.
- 1 medium Fennel Bulb Finely chopped for flavor.
- 4 cups Low-Sodium Chicken Broth Infuses flavor into the rice.
- 1 medium Onion Finely chopped, adds sweetness.
- 2 cloves Garlic Minced for flavor.
- 2 tablespoons Olive Oil For sautéing.
- 0.5 cup Parmesan Cheese Freshly grated, stirred in at the end.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- 1 handful Fresh Parsley Chopped, for garnish.
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and sauté for an additional minute until fragrant.
- Add sausage and cook until browned, breaking it up into smaller pieces, about 7–10 minutes.
- Add chopped fennel and sauté for about 4–5 minutes until softened.
- Stir in Arborio rice and toast for about 2 minutes.
- Gradually add chicken broth, one ladle at a time, stirring frequently until absorbed.
- Continue adding broth until rice is al dente and creamy, about 20–25 minutes.
- Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For variations, consider adding seasonal vegetables or using different types of sausage.