Chicken meatball & broad bean risotto
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.