Leek and Sausage Risotto

clock 10 minutes + 45 minutes bowl Serves 4

Ingredients

  • 3 fresh spicy chorizo sausages
  • 2 Tbsp olive oil
  • 1 leek, sliced thinly
  • 1 onion, chopped finely
  • 2 cloves garlic, crushed
  • 250 g Arborio rice
  • 1/4 cup white wine
  • 1 1/2 L chicken stock
  • 1 lemon for zest
  • 1 Tbsp butter salted
  • 1 cup Homebrand frozen peas
  • 20 g grated Parmesan plus extra for garnishing
  • 1/2 cup grated tasty cheese
  • 2 Tbsp parsley plus extra for garnishing
  • pepper, to taste
  • salt, to taste
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Method

  • 1. Preheat oven to 180°C. Place sausages on an oven tray and cook for 15 minutes until cooked through. Cool slightly then slice thinly on a diagonal. Toss in a frying pan to sear all the sides of the slices.

  • 2. In a large pot, heat oil to a medium heat. Add leek, onion and garlic. Cook for 5-8 minutes covered until the leeks are softened but not browned.

  • 3. Add rice and stir for 2 minutes until lightly toasted. Stir through the wine and allow it to evaporate. Slowly add the chicken stock 1 cup at a time allowing it to be absorbed before adding the next until all the liquid has gone and the rice is cooked.

  • 4. Add sausage slices, lemon zest, butter, peas, parmesan, tasty cheese and parsley. Season with salt and pepper.

  • 5. Serve hot and garnish with parsley and parmesan.

  • Tip: This risotto can also be oven baked in a heatproof dish. Add chicken stock all at once and bake at 180°C 40 minutes. Then add remaining ingredients.

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