Recipe: Sausage & Red Pepper Risotto

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Grill the bell peppers until they are very nearly blackened. Remove the charred skin and seeds, and blend the flesh with a drizzle of olive oil to create a coulis.

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Take half the sausage meat and roll it into several small balls. Fry them in a pan.

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Roast the other half of the sausage until cooked, but still juicy. Then, crumble it into small pieces — this will be added when stirring the risotto.

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Prepare a fennel powder by grinding the fennel seeds.

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Toast the rice in a dry pan. Slowly add the water and let it cook for around 12 minutes, stirring constantly.

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When the rice is half cooked, slowly add the vegetable broth and cook for a further 12 minutes, stirring constantly.

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Add the roasted sausage balls, the knob of butter and the charcoal bell pepper coulis.

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Finally, stir in some finely grated cheese and fennel powder to taste, followed by the remaining sausage.