One-Pot Rice with Sausages, Fennel and Peppers
One-Pot Rice with Sausages, Fennel and Peppers
Ingredients
- 1 lb (450 g) spicy Italian sausages, casings removed
- 3 tbsp (45 ml) olive oil
- 1 small fennel, quartered lengthwise, cored and thinly sliced
- 1 red bell pepper, seeded and cut into strips
- 2 tsp sweet paprika
- 1 ½ cups (300 g) long grain parboiled rice
- 3 cups (750 ml) unsalted chicken broth
- ½ cup (125 ml) dry white wine
- ½ cup (35 g) Parmesan cheese, finely grated
- 3 tbsp fennel fronds, finely chopped
Instructions
- In a large, deep skillet over medium-high heat, cook the sausage meat in the oil, breaking it up with a wooden spoon, until it starts to brown. Add the vegetables and cook for 3 minutes, stirring often. Add the paprika and rice. Pour in the broth and wine. Bring to a boil. Cover and simmer over low heat for 18 minutes.
- Remove from the heat. Add the Parmesan and fennel fronds. Season with salt and pepper.
One-Pot Rice with Sausages, Fennel and Peppers