Pork and Fennel Risotto

Steps

1. Heat first measure of stock in a small pot until hot. Turn off heat and set aside. Heat a small dry pan on medium heat, add pine nuts and toast for 2-3 minutes until golden brown. Set aside. Heat a drizzle of oil in a medium pot (with a lid) on medium-high heat.
2. While pot is heating, thinly slice pork and fennel sausages into 1cm-thick rounds. Cook pork for about 4 minutes, turning occasionally to cook on all sides, until golden and crispy. Remove pork from pot and set aside, keeping any oil in the pot. Cover pork in foil to keep warm.
3. Reduce heat to medium. Add butter, onion and fennel and cook for 3-4 minutes, stirring regularly, until soft. Add rice and salt and cook a further 1 minute, stirring constantly.
4. Add wine/second measure of stock and cook for about 1 minute, until liquid is nearly absorbed. Add warmed stock to rice and stir well. Reduce heat to low, cover and cook for 15 minutes, or until rice is just tender. Stir occasionally to avoid it burning. While risotto cooks, roughly chop spinach.
5. Remove lid from risotto and stir through spinach, peas and pork. Keep on low and cook for 3-5 minutes, until pork is warmed through, rice is tender and all excess liquid is absorbed. Stir through sour cream and beef jus. Season with salt and pepper and add lemon juice to taste.
6. divide pork and fennel risotto between bowls. Top with pine nuts and Parmesan cheese.