Sausage and Leek Risotto

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.

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.

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.

Add rice and stir for 2 minutes or until grains are well coated in mixture.

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.

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.