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How to make Gluten free sausage and red wine risotto

Yield = 4
Prep time: 0:10
Cook time: 0:30
Total time: 0:40

Ingredients

  • 1.25 litres (5 cups) Massel chicken style liquid stock
  • 1 tbs olive oil
  • 4 gluten-free pork and fennel sausages, casings removed
  • 1 small brown onion, finely chopped
  • 1 leek, pale section only, thinly sliced
  • 1 small fennel bulb, thinly sliced, fronds reserved
  • 2 garlic cloves
  • 1 1/2 cups (330g) arborio rice
  • 1 cup (250ml) dry red wine
  • 4 thyme sprigs
  • 1/2 cup (40g) finely grated parmesan

Method

  • Step 1 Bring stock to the boil in a saucepan. Reduce heat to low and keep at a gentle simmer.
  • Step 2 Heat half the oil in a large saucepan over high heat. Add sausage meat and cook, using a wooden spoon to break the meat into small pieces, for 4-5 minutes or until cooked and brown all over. Transfer to a plate.
  • Step 3 Heat remaining oil in pan over medium heat. Add onion, leek, fennel and garlic; cook, stirring, for 5 minutes or until onion softens. Add the rice and stir for 2 minutes or until grains appear slightly glassy. Add the wine and thyme and stir until the liquid is completely absorbed. Add 1/2 cup (125ml) of stock. Continue adding the stock, a ladleful at a time, stirring, allowing the liquid to be absorbed before adding more. Cook for 20 minutes or until the rice is tender yet firm to the bite and risotto is creamy. Remove from heat. Stir in the sausages and parmesan. Taste and season with salt and pepper.
  • Step 4 Spoon evenly among serving bowls. Top with extra parmesan and fennel fronds and serve immediately.