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.

  • 30 mins cooking
  • Serves 4
  • Print


  • 6 (380g) pork and fennel sausages
  • 1 tablespoon olive oil
  • 20g butter
  • 1 medium (150g) brown onion, chopped finely
  • 1 medium (300g) fennel bulb, trimmed, chopped finely
  • 1 clove garlic, crushed
  • 1 1/2 cups (300g) arborio rice
  • 1/2 cup (125ml) dry white wine
  • 3 1/2 cups (875ml) chicken stock
  • 2 cups (500ml) water
  • 1/2 cup (60g) frozen peas
  • 1/2 cup (40g) finely grated parmesan
  • 2 teaspoons finely chopped fresh thyme


  • 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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