Name: Kale and sausage risotto
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 40 gm butter; 2 tbsp olive oil; 1 onion, finely chopped; 100 gm flat pancetta, finely chopped; 4 garlic cloves, finely chopped; 300 gm vialone nano rice; 100 ml each dry vermouth and dry white wine; 750 ml (3 cups) chicken stock, warmed; 40 gm finely grated parmesan, plus extra to serve; 1 tsp fennel seeds; 3 pork and fennel sausages, skin removed, coarsely crumbled; 1 bunch kale, stalks discarded, leaves torn

Kale and sausage risotto

Australian Gourmet Traveller recipe for kale and sausage risotto.

Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Skip to Recipe

Ingredients

40 gm butter

2 tbsp olive oil

1 onion, finely chopped

100 gm flat pancetta, finely chopped

4 garlic cloves, finely chopped

300 gm vialone nano rice

100 ml each dry vermouth and dry white wine

750 ml (3 cups) chicken stock, warmed

40 gm finely grated parmesan, plus extra to serve

1 tsp fennel seeds

3 pork and fennel sausages, skin removed, coarsely crumbled

1 bunch kale, stalks discarded, leaves torn

Method

Main

1.Heat butter and half the oil in a large saucepan over medium heat. Add onion, pancetta and garlic and cook, stirring occasionally, until very tender (10-12 minutes). Add rice, stir to coat, cook until just toasted(1 minute). Add vermouth and wine, cook until almost evaporated (5 minutes), add stock a ladleful at a time, ensuring stock is absorbed before adding more and stirring occasionally, until all is absorbed and rice is al dente (20-25 minutes). Add parmesan, keep warm.

2.Meanwhile, heat remaining oil in a large frying pan over high heat. Add fennel seeds and sausage, cook, stirring occasionally, until golden and cooked through (2-4 minutes). Remove sausage using a slotted spoon, add kale to pan with 1 tbsp water, cook until tender and bright green (2-3 minutes).

3.Divide risotto among plates, top with kale, then scatter sausage over. Serve immediately with grated parmesan.