Cumberland Sausage & Herb Risotto
- 2 Portions
- 40 mins
- Easy
- Main
Rich, Creamy & Full of Flavor!
Indulge in our Cumberland Sausage & Herb Risotto, made with premium Dewfresh Cumberland sausages, fresh herbs, and parmesan for the ultimate comfort dish. Try it today and taste the difference!
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 white onion, diced
- 2 cloves garlic, finely diced
- 4 Dewfresh Cumberland sausages, casings removed
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 pinch fennel seeds (optional)
- 150g Arborio risotto rice
- 75ml dry white wine
- 700ml hot chicken / vegetable stock
- 25g parmesan cheese, grated
- Salt & Black pepper, to taste
Method
- Cook the Sausage
- Heat ½ tablespoon olive oil and ½ tablespoon butter in a pan over medium heat.
- Crumble in the Cumberland sausage and fry with fennel seeds (if using) and black pepper.
- Cook until browned and slightly crispy. Set aside.
- Sauté the Aromatics
- In a separate pan, heat the remaining ½ tablespoon olive oil and ½ tablespoon butter over low heat.
- Sauté onion until softened, then add garlic, rosemary, thyme, and risotto rice.
- Stir continuously for 2 minutes until the rice turns slightly translucent.
- Deglaze & Cook the Risotto
- Pour in the white wine, bring to a boil, and let it reduce.
- Add hot chicken stock one ladle at a time, stirring frequently.
- Continue adding stock gradually for about 20 minutes, until the rice is creamy with a slight bite.
- Final Ingredients & Finishing Touches
- Stir in the cooked sausage and parmesan cheese, mixing until melted and creamy.
- Adjust seasoning with extra salt & black pepper to taste.
- Serve & Enjoy!
- Dish up while hot, garnish with extra parmesan and fresh herbs.
- Pair with a glass of white wine or crisp cider.