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How to make Pork and fennel pressure cooker risotto

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 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

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 Stir in sausage mixture, butter, beans and half the parmesan. Season with salt and pepper. Serve with remaining parmesan and reserved fennel fronds (optional).