Sausage and Leek Risotto
The salty bite of pork and fennel sausage brings this creamy risotto into the realm of rustic comfort food. Sweet leeks, earthy thyme, and lemon zest add balance to rich flavour for a satisfying and filling bowl.
Recipe
1
Prepare Ingredients
Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Crush garlic. Finely zest lemon and cut into wedges. Pick half the thyme leaves from their stems. Squeeze sausage meat from their casings and break meat into 3cm pieces.
2
Heat Stock
Place 750ml (3 cups) hot water, stock cube, and unpicked thyme stems in a small saucepan over medium-low heat and stir to dissolve stock cube. No need to boil, just heat until stock is warm. Keep warm on low heat.
3
Cook Risotto Base
Heat oil in a large frypan over medium heat. Add leek, garlic and 1/2 teaspoon salt. Cook, stirring, for 5 minutes or until leeks have softened slightly. Add sausage meat and cook for 5–6 minutes or until golden.
4
Add the Rice
Add rice and stir for 2 minutes or until grains are well coated in mixture.
5
Cook Risotto
Add hot stock to frypan, one ladleful at a time, stirring continuously and allowing stock to be absorbed before adding the next ladleful, for 20 minutes or until all stock has been used, rice is cooked and risotto has thickened. You’re looking for the rice to be creamy, but still retaining some bite.
6
Plate Up
Remove risotto from heat and stir through parmesan, butter and lemon zest. If the risotto needs loosening, add 2 teaspoons hot water at a time until it reaches your preferred consistency. Season to taste with salt and pepper. Sprinkle with thyme leaves and serve with lemon wedges.