Description
Creamy Sausage and Fennel Risotto is a comforting Italian-inspired dish featuring tender Arborio rice cooked slowly in savory chicken broth with flavorful sausage and aromatic fennel. Finished with Parmesan cheese and fresh parsley, this risotto offers a rich, creamy texture and a perfect balance of savory and slightly sweet flavors, ideal for a satisfying family meal.
Ingredients
Scale
Main Ingredients
- 1 cup Arborio Rice
- 1 pound Sausage (chicken or turkey, crumbled or sliced)
- 1 medium Fennel Bulb, finely chopped
- 4 cups Low-Sodium Chicken Broth
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive Oil
- 0.5 cup Parmesan Cheese, freshly grated
- Salt, to taste
- Pepper, to taste
- 1 handful Fresh Parsley, chopped (for garnish)
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes, to develop a sweet and savory base.
- Add Garlic: Stir in minced garlic and cook for an additional minute until fragrant, enhancing the aroma of the dish.
- Cook Sausage: Add the sausage, breaking it up into small pieces, and cook until browned and cooked through, about 7 to 10 minutes, to develop rich flavor.
- Sauté Fennel: Add the chopped fennel bulb and cook for 4 to 5 minutes until softened, which adds a subtle anise-like sweetness.
- Toast Rice: Stir in the Arborio rice, allowing it to toast for about 2 minutes, which helps to enhance its nutty flavor and maintain texture.
- Add Broth Gradually: Begin adding the chicken broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. This slow incorporation creates a creamy texture.
- Cook Risotto: Continue adding broth and stirring for 20 to 25 minutes until the rice is tender but still slightly firm (al dente) and the mixture becomes creamy.
- Finish and Season: Remove the pot from heat and stir in the freshly grated Parmesan cheese. Season with salt and pepper to taste for the perfect balance of seasoning.
- Garnish and Serve: Serve the risotto hot, garnished with chopped fresh parsley for a fresh burst of color and flavor.
Notes
- Use low-sodium chicken broth to better control the salt levels in the dish.
- For a vegetarian version, substitute sausage with sautéed mushrooms or a plant-based sausage alternative.
- Stir the risotto frequently to prevent the rice from sticking to the pot and to help develop creaminess.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and are best reheated gently with a splash of broth or water.
- Use freshly grated Parmesan cheese for the best flavor and melting properties.
- Make sure to chop the fennel bulb finely so it integrates well into the risotto texture.
