Quick & Easy

Pork and fennel sausage risotto

This savoury and deeply tasty pork sausage risotto can be whipped up in a flash with this pressure cooker recipe. No need to stand around stirring, just get the dish underway and relax.
Pork and fennel sausage risotto



1.Cook sausages in a heated 6-litre (24-cup) pressure cooker until browned. Remove from cooker; slice thinly.
2.Heat oil and butter in cooker; cook onion, fennel and garlic, stirring, until vegetables soften. Add rice; stir to coat in butter mixture. Add wine; simmer, uncovered, until liquid is absorbed. Add stock and the water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 7 minutes.
3.Release pressure using the quick release method; remove lid. Add sausage and peas; cover, stand 5 minutes. Stir in half the parmesan and thyme; season to taste. Serve risotto sprinkled with parmesan.

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