Fennel and sausage risotto recipe

1. Add 1 tbsp oil to a high-sided casserole dish over a high heat. Squeeze the sausages from their skins, breaking up the meat with a spoon. Cook for 10 mins until lightly golden. Transfer to a plate with a slotted spoon. Turn the heat down to medium and add the remaining oil. Add the chillies and fennel seeds and cook for 1 min until fragrant. Add the onion, fennel (reserving the fronds) and garlic and cook for 4 mins until beginning to turn translucent. Return the sausage meat to the dish. 
2. Meanwhile, warm 1.5ltrs stock in a saucepan over a low heat. 
3. Add the rice to the casserole dish and toast for 2 mins, stirring, then add the wine or extra stock, and use a wooden spoon to scrape any stuck bits from the bottom of the pan. Reduce the heat to low. Add the warm stock, 2 ladlefuls at a time, allowing the rice to completely absorb the liquid before adding more. Cook for 26-28 mins, stirring regularly, until the rice is cooked through. 
4. Remove from the heat and add 55g pecorino and a crack of black pepper, then cover and leave to rest for 2 mins. Transfer half (about 1kg) to a bowl, allow to cool for a maximum of 30 mins, then cover and transfer to the fridge for up to 24 hrs to use in the Mediterranean stuffed peppers (see tip, below). 
5. Divide the risotto between bowls, top with the remaining pecorino, the fennel fronds and another crack of black pepper. Serve immediately.

Tip: Try our Mediterranean stuffed peppers using the leftover risotto.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Risotto recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.