Sausage and Fennel Risotto with Basil
By OcadoLife
Published on 30 January 2026
Creamy, fragrant and budget-friendly, this gluten-free Sausage and Fennel Risotto with Basil was created by food stylist and recipe writer Emily Jonzen. “I love the fresh, uplifting flavours in this silky bowlful, and the sushi rice is a game changer – its natural stickiness and creamy texture make every bite luxuriously rich.”
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 1 tbsp olive oil
- 4 pork sausages, sliced (gluten free, if required)
- 1 onion, finely chopped
- 1 fennel bulb, quartered and finely sliced
- 1 large garlic clove, crushed or grated
- 250g sushi rice (check for gluten free)
- 1 litre chicken stock, hot (gluten free, if required)
- 50g parmesan, grated
- 15g basil, leaves picked
Method
Step 1
Heat the oil in a large, high-sided frying pan over medium heat. Stir-fry the sliced sausages for a few mins until browned, then remove from the pan and set aside. Lower the heat, add the onion and fennel and cook for 5 mins or until softened.Step 2
Stir in the garlic and cook for 1 min until fragrant. Stir in the sushi rice and cook for a minute or so, until coated in the oil and translucent at the edges.Step 3
Add a ladleful of the stock and stir until absorbed. Return the sausages to the pan and continue to add the stock a ladle at a time, stirring constantly. Repeat until the stock is used up and the rice is just tender.Step 4
Season to taste; stir in the grated parmesan. Scatter over the basil leaves and finish with a grind of black pepper; serve.