Easy sausage and fennel risotto

• olive oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• fennel bulb1

  thinly sliced

• pork sausages↗2
• fennel seeds½ tsp

  ground (optional)

• large garlic cloves↗2

  minced

• thyme↗3

  sprigs, leaves finely chopped, plus extra for garnish

• risotto rice↗400g g
• white wine↗100ml ml
• hot chicken broth1.4 litres l
• parmesan↗70g g

  finely grated

• lemon↗1

  zest and juice

Step-by-step instructions

1. 1

   Heat the oil in a large pot, add the onion and fennel and sauté for 10 minutes until soft. Increase the heat. Squeeze the sausage meat from its casing directly into the pot and fry for 5 minutes until golden‑brown. Add the fennel seeds, garlic and thyme, stir and fry for another minute.

2. 2

   Add the rice and sauté for 1 minute. Pour the wine into the pot and reduce the liquid by half. Add half of the broth and cook, stirring constantly, until absorbed. Then gradually add the remaining broth in portions, cooking to an al dente, not overly thick consistency, stirring constantly for 20‑25 minutes. Season with black pepper.

3. 3

   Stir in the cheese and lemon, then divide the risotto among four plates and sprinkle with additional thyme leaves.