Leek and Sausage Risotto

clock 10 minutes + 45 minutes bowl Serves 4


  • 3 fresh spicy chorizo sausages
  • 2 Tbsp olive oil
  • 1 leek, sliced thinly
  • 1 onion, chopped finely
  • 2 cloves garlic, crushed
  • 250g Arborio rice
  • ¼ cup white wine
  • 1.5L chicken stock
  • Zest of 1 lemon
  • 1 Tbsp butter
  • 1 cup Homebrand frozen peas
  • 20g grated parmesan plus extra for garnishing
  • ½ cup grated tasty cheese
  • 2 Tbsp parsley plus extra for garnishing
  • Salt and pepper to taste
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  • 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.

  • 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.

  • 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.

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

  • 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.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

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