Bring great flavor to your table with this unusual risotto.
Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 4
Ingredients:
1 pound sweet Italian sausage, casings removed, crumbled
2 tablespoons olive oil
1 teaspoon fennel seeds
1 medium fennel bulb, halved, cored, sliced, thinly
1 small onion, chopped finely
1 cup chopped red bell pepper
1 1/2 cups Arborio rice
3/4 cup dry white wine
5 cups chicken broth
1 tablespoon unsalted butter
1 tablespoon chopped fresh thyme leaves
1/2 cup freshly grated Parmesan
Directions:
1. Heat 1 tablespoon of olive oil in the pressure cooker using the "brown" or "sauté" button. Add the sausage and fennel seeds; cook and stir for about 7 minutes. Remove and set aside in a bowl.
2. Add the remaining oil to the pressure cooker. Add the sliced fennel bulb, onion and bell pepper; cook and stir until tender, about 5 minutes.
3. Add the rice and wine. Cook with stirring until the liquid is almost completely absorbed then stir in the broth.
4. Close the lid and lock. Cook for 8-9 minutes at high pressure. At the end of the cooking time, quick release the pressure.
5. Carefully open the lid, stir in the sausage and fennel seeds, butter, thyme and 3/4 of the cheese. Season to taste with salt and pepper.
6. Select "keep warm" and let simmer for 2-3 minutes.
7. Serve, sprinkled with the remaining parmesan.