1. Cook sausages in oven (15mins @ 180 deg C). Cool, slice thinly on diagonal. Toss in medium frying pan to sear all sides.
2. Add leek, onion, garlic to large pot on medium heat. Cook, 5-8 minutes. Leeks softened, not browned.
3. Add rice, stir for 2ins till lightly toasted. Stir thru the wine & allow to evaporate. Slowly add chicken stock 1 cup at a time, allowing it to absorb before adding next - until all liquid gone & rice cooked.
4. Add sausage slices, lemon zest, butter, peas, Parmesan, tasty cheese & parsley. Season.
5. Serve hot & garnish with parsley and Parmesan.
TIP: can also be baked in heatproof dish. Add chicken stock all at once and bake at 180 deg C, 40 mins. Then add remaining ingredients.
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