Our Recipe Boxes
Fennel and Sausage Risotto
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Fennel and Sausage Risotto

with grated cheese

Total Time40 minutes
Cooking Time45 minutes


Serving amount

2 unit(s)


300 grams

Pork Sausages

(Contains Sulphites, Wheat)

2 sachet(s)

Hello Muscat

(Contains Celery)

225 grams

Risotto Rice

65 grams

Creme Fraiche

(Contains Milk)

25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

1 unit(s)


1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)643 kcal
Energy (kJ)2692 kJ
Fat46.1 g
of which saturates20.3 g
Carbohydrate33.1 g
of which sugars7.7 g
Dietary Fiber0 g
Protein28.1 g
Cholesterol0 mg
Salt5.42 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.



Chop the onion. Cut the fennel into quarters. Remove the hard core and cut the fennel into very thin strips. Keep any fennel leaves aside.

Tip: Did you know that onion is a source of vitamin C? This vitamin helps the body to better absorb iron from food, among other things.


Bring 350 ml water per person to the boil in a saucepan and crumble 1/2 stock cube per person over it. Cut open the skin of the pork sausage and squeeze the meat out of the skin.


Heat a drizzle of oil and knob of butter in a frying pan with a lid over medium heat and add the onion, 2/3 of the fennel, and the sausage meat. Fry the meat over high heat and then cook, covered, for another 4-5 minutes over medium heat.


Meanwhile, in a bowl, mix the remaining fennel with the 1 tsp sugar (double for 4p), vinegar and a pinch of salt. Stir occasionally so that the flavors blend well. Add the risotto rice to the pan and cook over low heat for 2 minutes, stirring. Add 1/3 of the stock and let the rice grains slowly absorb the stock. Stir regularly.


Once the stock has been absorbed by the rice grains, add ⅓ of the stock again and repeat with the rest of the stock. Cook the risotto over low heat for about 15-20 minutes. Stir regularly. Add extra water or broth if necessary to cook the grains further.

Tip: The risotto is done as soon as the grains are soft on the outside and still have a light bite on the inside.


Add the creme fraiche and most of the grated cheese to the risotto, stir well and season with salt and pepper. Divide among deep plates, sprinkle with the rest of the grated cheese and place the fennel salad on top.