Chicken meat­ball & broad bean risotto

Taste - - Eat -

READY IN 40 min­utes SERVES 4 GLUTEN FREE

2 cups pod­ded broad beans, frozen or fresh 6 cups chicken stock* 11/2 Tbsp olive oil 500g chicken sausages*, cas­ings re­moved,

bro­ken into bite-sized pieces 80g cold but­ter, cubed 1 onion, chopped 1 fen­nel bulb, trimmed and diced, tips re­served 4 cloves gar­lic, minced 2 cups ar­bo­rio rice 1 cup dry white wine 1 cup finely grated parme­san, plus ex­tra to serve Sea salt

1 Place broad beans in a large bowl and cover with boil­ing wa­ter. Leave for 30 sec­onds then drain. Later, while cook­ing the risotto, you can re­move skins from the broad beans in be­tween stir­ring.

2 Pour the stock into a medium saucepan and bring to a sim­mer.

3 Mean­while, heat olive oil in a large saucepan over high heat. Add sausage pieces and cook for 3-4 min­utes to brown. Re­move from pan and set aside (see Tip).

4 Re­duce heat to medium-high, place half the but­ter in the large saucepan and cook onion and fen­nel for 4 min­utes, add gar­lic and cook for 2 min­utes. Add rice and cook for 1 minute, stir­ring to coat ev­ery grain with pan juices.

5 Add wine to saucepan and cook for 2 min­utes to burn off the al­co­hol.

6 Add hot stock a ladle­ful at a time, stir­ring reg­u­larly and adding an­other when the last has ab­sorbed (about 15 min­utes in to­tal). Re­turn sausage to pan af­ter 10 min­utes to fin­ish cook­ing.

7 Once all but 1 ladle­ful of stock has been added and the rice is just al dente, re­move from heat and stir through peeled broad beans, parme­san, re­main­ing stock and re­main­ing but­ter. Put on the lid and leave to sit for 2 min­utes.

8 Sea­son the risotto with sea salt and ground black pep­per, spoon into bowls and top with ex­tra grated parme­san and fen­nel tips.

TIP The saucepan doesn’t need to be cleaned af­ter cook­ing the sausages as any caramelised residue will add flavour to the risotto.

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