Sausage and Fennel Risotto with Basil

Ingredients

• 1 tbsp olive oil

• 4 pork sausages, sliced (gluten free, if required)

• 1 onion, finely chopped

• 1 fennel bulb, quartered and finely sliced

• 1 large garlic clove, crushed or grated

• 250g sushi rice (check for gluten free)

• 1 litre chicken stock, hot (gluten free, if required)

• 50g parmesan, grated

• 15g basil, leaves picked

Directions

• Step 1

  Heat the oil in a large, high-sided frying pan over medium heat. Stir-fry the sliced sausages for a few mins until browned, then remove from the pan and set aside. Lower the heat, add the onion and fennel and cook for 5 mins or until softened.

• Step 2

  Stir in the garlic and cook for 1 min until fragrant. Stir in the sushi rice and cook for a minute or so, until coated in the oil and translucent at the edges.

• Step 3

  Add a ladleful of the stock and stir until absorbed. Return the sausages to the pan and continue to add the stock a ladle at a time, stirring constantly. Repeat until the stock is used up and the rice is just tender.

• Step 4

  Season to taste; stir in the grated parmesan. Scatter over the basil leaves and finish with a grind of black pepper; serve.