Sausage and Leek Risotto

6 Cumberland Sauages

300g Risotto Rice

400g Leeks (Trimmed and cut in to 2cm slices)

3 tbsp Fresh Sage (Chopped)

2 Cloves Garlic (Peeled and Finely Chopped)

1 Litre Hot Vegetable Stock

1 tbsp Wholegrain Mustard

1 tbsp Olive Oil

50g Parmesan Cheese

 

Pre heat the oven to 200 degrees. Place the sausages in a non-stick baking tray, cook in the oven for 30 minutes, then slice into chunks.

 

Meanwhile, heat the oil in a large frying pan and soften the leeks and 2 tbsp of fresh sage for 5 minutes over a medium heat. Stir through the garlic for the last minute.

 

Add the rice and stir until it becomes slightly translucent. Gradually add the stock a ladle at a time, stirring frequently until the stock is absorbed. This will take about 20 minutes

 

Stir the mustard through the risotto with the sausage pieces and 3/4 of the cheese. Season with freshly ground black pepper and scatter the remaining Parmesan and some fresh sage over the top to serve.