Pork and fennel sausage risotto
Savory pork and fennel sausage risotto cooked quickly in a pressure cooker. Perfect for a quick, delicious dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Wooden spoon
- Ladle
- Measuring cup
- Grater
- Stove
- Colander
Ingredients
- 6 (380g) pork and fennel sausages
- 1 tablespoon olive oil
- 20g butter
- 1 medium (150g) brown onion, chopped finely
- 1 medium (300g) fennel bulb, trimmed, chopped finely
- 1 clove garlic, crushed
- 1 1/2 cups (300g) arborio rice
- 1/2 cup (125ml) dry white wine
- 3 1/2 cups (875ml) chicken stock
- 2 cups (500ml) water
- 1/2 cup (60g) frozen peas
- 1/2 cup (40g) finely grated parmesan
- 2 teaspoons finely chopped fresh thyme
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