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Ingredients
US|METRIC
4 SERVINGS
- 2,280 grams pork (and fennel sausages)
- 1 Tbsp. olive oil
- 20 grams butter
- brown onion (1 medium, 150g, chopped finely)
- 300 grams fennel bulb (trimmed, chopped finely)
- 1 clove garlic (crushed)
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 3 1/2 cups chicken stock
- 2 cups water
- 1/2 cup frozen peas
- 1/2 cup grated Parmesan (finely)
- 2 tsp. chopped fresh thyme (finely)
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