To make the risotto, melt a spoon full of butter in a sauce pan, peel & finely chop the onion and cook in the butter until soft. Next add in the chopped fennel, pumpkin and the sausage meat together with the rice for a couple of minutes. Pour in the red wine, allow evaporation. Stir in the tomatoes and a ladle spoon of hot stock, set to simmer, adding more stock until the rice is cooked. Take off from heath beat in 2 spoons cold butter and 2 spoons grated cheese, sprinkle with the chopped parsley.  Marinate the meat with chopped fresh herbs, salt, pepper & a good drizzle of extra virgin olive oil. Grill the meat to your liking and serve over the risotto. Garnish with rocket leaves, hazelnuts and  grana flakes.

Serves 2

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