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fava beans chicken stock olive oil chicken sausages cold butter onion fennel bulb Arborio rice garlic white wine Parmesan cheese
Viewed: 86 - Published at: 2 years agoIngredients
- 2 cups fava beans, frozen or fresh
- 6 cups reduced sodium chicken stock
- 1 1/2 tbsp olive oil
- 1 lb chicken sausages, casings removed, broken into bite-size pieces
- 5 tbsp cold butter, cubed
- 1 None onion, chopped
- 1 None fennel bulb, trimmed and diced, frond tips reserved
- 2 cups arborio rice
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup finely grated Parmesan cheese, plus additional, to serve
Method
- Place fava beans in a bowl and cover with boiling water. Let stand for 30 seconds, then drain. Shell beans in between stirring risotto.
- Place stock in a medium saucepan and bring to a simmer.
- Meanwhile, heat olive oil in large saucepan on high heat. Add sausage pieces and cook for 3-4 mins, or until browned all over. Remove from pan and set aside.
- Reduce heat to medium-high and add half the butter. Cook onion and fennel for 4 mins. Add rice and garlic and cook for 1 min, stirring to coat rice with pan juices. Add wine and cook for 2 mins to burn off the alcohol.
- Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 25-30 mins or until rice is tender but firm to the bite). Add sausage to pan after 15 mins.
- Once all but 1 ladleful of stock has been added and rice is just al dente, remove from heat. Stir in fava beans, Parmesan cheese and remaining stock and butter. Cover and let stand stand for 2 mins.
- Season with salt and black pepper. Spoon into bowls and sprinkle with additional grated Parmesan and fennel fronds.
