Take out your pressure cooker to create this easy pork and fennel risotto which is big on flavour for those short on time.
The ingredient of Pork and fennel pressure-cooker risotto
- 2 tablespoons olive oil
- 6 (375g) thin pork and fennel sausages
- 1 teaspoon fennel seeds
- 2 teaspoons chopped fresh thyme leaves
- 1 small brown onion, finely chopped
- 1 medium fennel bulb, trimmed, thinly sliced (fronds reserved)
- 2 garlic cloves, crushed
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 litre Massel salt reduced chicken style liquid stock
- 20g butter, chopped
- 100g green beans, trimmed, cut into thirds
- 2/3 cup finely grated parmesan
The instruction how to make Pork and fennel pressure-cooker risotto
- Heat half the oil in a frying pan over medium heat. Squeeze sausages from casings. Discard casings. Add sausage, fennel seeds and thyme to pan. Cook, stirring, for 6 to 8 minutes or until browned. Transfer to a heatproof bowl.
- Heat remaining oil in a 6-litre (24-cup) pressure cooker over medium heat. Add onion, fennel and garlic. Cook, stirring, for 5 minutes or until softened. Add rice. Stir to coat. Add wine. Simmer, uncovered, for 1 minute until liquid is absorbed. Add stock and 1 1/2 cups cold water. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 7 minutes. Release pressure using the quick release method. Remove lid. Simmer on medium-low heat for 2 minutes or until liquid reduces slightly.
- Stir in sausage mixture, butter, beans and half the parmesan. Season with salt and pepper. Serve with remaining parmesan and reserved fennel fronds (optional).
Nutritions of Pork and fennel pressure-cooker risottofatContent: 691.666 calories
saturatedFatContent: 31.1 grams fat
carbohydrateContent: 11.7 grams saturated fat
sugarContent: 69.1 grams carbohydrates
cholesterolContent: 26.7 grams protein
sodiumContent: 69 milligrams cholesterol