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Pork and fennel pressure-cooker risotto
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up a delicious pork and fennel risotto in minutes with a pressure cooker - a burst of flavor in no time!
Ingredients:
  • 36.40 gm olive oil
  • 375g pork sausage
  • 1 tsp fennel seeds
  • 2 tsp chopped fresh thyme leaves
  • 1 small brown onion, finely chopped
  • 1 medium fennel bulb, trimmed, thinly sliced (fronds reserved)
  • 300.00 gm arborio rice
  • 125.00 gm dry white wine
  • 1 litre salt reduced chicken style liquid stock
  • 20g butter, chopped
  • 100g green beans, trimmed, cut into thirds
  • 165.00 ml finely grated parmesan
Instructions:
  • In a heated frying pan with half the oil, remove sausage from casings and discard them. Add squeezed sausage, fennel seeds, and thyme to the pan. Cook and stir for 6 to 8 minutes until browned. Then, transfer to a heatproof bowl.
  • In a 6-liter pressure cooker, heat the remaining oil over medium heat. Add onion, fennel, and garlic, stirring until softened, about 5 minutes. Stir in rice, ensuring it's coated. Pour in wine, let it simmer until absorbed, about 1 minute. Add stock and 1 1/2 cups cold water. Close the lid, bring to high pressure, then cook at stabilized pressure for 7 minutes. Quick release the pressure, remove the lid, and simmer for 2 minutes until the liquid reduces slightly over medium-low heat.
  • Combine the sausage mixture, butter, beans, and half of the Parmesan in the dish. Season generously with salt and pepper. Garnish with the rest of the Parmesan and, if desired, the reserved fennel fronds before serving.

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