Today I want to share with you the recipe for this soft risotto with sausage and fennel. It is a simple, well-balanced first course, ideal for those who love creamy and delicate risottos. Here the sweetness of the fennel pairs perfectly with the sausage, creating a rich and comforting combination. It’s an easy recipe that does not require complicated techniques, just a little attention to timing and the final stirring (mantecatura), essential to obtain a soft, well-bound dish. Save the recipe for when you want a simple but well-made risotto.
Other creamy risottos you might be interested in:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Minutes
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for the soft risotto with sausage and fennel
- 1 2/3 cups Carnaroli rice
- 2 sausages (about 10 oz (280–300 g) total)
- 1 shallot
- 1 berry juniper
- 11 oz fennel bulbs (net weight after trimming (about 300 g))
- 2 cups fresh spinach (about 50 g)
- 1/2 cup dry white wine
- vegetable broth
- 3.5 oz robiola cheese (about 1/3 cup (100 g))
- grated Grana Padano (or Parmigiano – optional)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan with lid
Preparation of the soft risotto with sausage and fennel
Peel the shallot and chop it finely. As always I used a small hand-pulled food chopper, a little kitchen ally I find extremely practical and handy. If you want to buy it you can find it by clicking HERE.
Remove the casing from the sausages and break them up with a fork.
Clean the fennel, removing the stalks and the tougher outer parts, then wash it thoroughly and cut it into small pieces.
Wash the spinach and slice it into strips.
In a large pan heat a few tablespoons of oil before adding the shallot. Let it soften gently, then add the sausages and one slightly crushed juniper berry.
Brown them until they change color, then remove the juniper berry, add the fennel and let it flavor for a few minutes, stirring from time to time.
At this point, add the rice to the pan and toast it for a couple of minutes. Deglaze with the white wine and let it evaporate completely.
Continue cooking, adding warm broth little by little as the previous amount is absorbed and stirring occasionally. Season with salt around halfway through cooking.
In the last 2–3 minutes of cooking, add the spinach and gently fold it in, just long enough for it to wilt.
Finally, turn off the heat, add the robiola and stir until the cheese has completely melted. If you like, you can also add a little grated cheese. Cover and let rest for a couple of minutes.
Divide the soft risotto with sausage and fennel into individual plates, sprinkle with freshly ground black pepper and serve immediately, piping hot. Enjoy! Paola.
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