Easy Oven-Baked Sausage and Leek Risotto

Preheat oven to 180°C fan-forced. Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Crush garlic. Finely zest lemon. Squeeze sausage meat from casings.

Heat oil in a large, heavy-based ovenproof saucepan with a lid over medium heat. Add sausage meat and cook, stirring, for 3–4 minutes or until slightly caramelised.

Add leek and cook for 5–6 minutes or until softened. Add garlic and lemon zest and cook, stirring, for 30 seconds or until fragrant.

Add rice and cook, stirring constantly, for 30 seconds or until well coated and lightly toasted.

Dissolve stock cube in 560ml (2¼ cups) boiling water, add to the pan and bring to the boil. Cover with lid and transfer to oven for 20 minutes or until most of the liquid has absorbed.

Pick thyme leaves and stir most through risotto (reserving some to serve). Add butter, most of the parmesan, juice of ¼ lemon and plenty of black pepper and stir to combine. Divide between bowls and sprinkle with reserved thyme leaves and parmesan. Cut remaining lemon into wedges. Serve risotto with salad leaves tossed with your favourite dressing and lemon wedges.