One-Pot Rice with Sausages, Fennel and Peppers | RICARDO

Ingredients

• 1 lb (450 g) spicy Italian sausages, casings removed
• 3 tbsp (45 ml) olive oil
• 1 small fennel, quartered lengthwise, cored and thinly sliced
• 1 red bell pepper, seeded and cut into strips
• 2 tsp sweet paprika
• 1 ½ cups (300 g) long grain parboiled rice
• 3 cups (750 ml) unsalted chicken broth
• ½ cup (125 ml) dry white wine
• ½ cup (35 g) Parmesan cheese, finely grated
• 3 tbsp fennel fronds, finely chopped