Makes approximately 4
With winter well upon us, we are looking for dishes that will warm the soul and delight the taste buds on a dreary winter’s day. Making the most of produce in season, we combined swede and baby kale, adding spicy sausages for a hearty chilli kick. Risoni is a type of pasta but can be replaced with barley if preferred.
Ingredients
- 300g spicy fennel sausages (we used Sicilian Sausages—Salumeria Fontana Ltd)
- 4 cups good quality beef stock
- 1 small swede, peeled and diced
- ½ cup risoni
- 2 Tbsp miso paste
- 2 cups baby kale
- 2 spring onions, finely sliced
- Fennel seeds to garnish (optional)
Method
- Slice sausages into 1cm pieces and fry in pan until cooked. Set aside.
- Heat beef stock in pot and simmer diced swede for 10 mins.
- Add risoni and fried sausages and simmer for a further 10 mins until risoni is cooked.
- Stir in miso paste. Taste and season if needed.
- Stir through baby kale and spring onions and divide between bowls.
- Sprinkle with fennel seeds or your choice of herb for garnish.
