Ingredients (serves 4)
* 4 Italian sausages (see note)
* olive oil cooking spray
* 1 brown onion, finely chopped
* 2 cups arborio rice
* 1/2 cup white wine
* 1/2 cup tomato sauce
* 4 1/2 cups vegetable stock
* 1 1/2 cups frozen peas
* 1/3 cup flat-leaf parsley leaves, roughly chopped
* 1/4 cup grated parmesan cheese
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Preheat oven to 180°C. Heat a saucepan over medium heat. Spray sausages with oil and cook, turning occasionally, for 6 to 7 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
Add onion to saucepan. Cook, stirring, for 2 minutes or until onion is soft. Add rice. Stir to coat. Whisk wine, tomato sauce and stock in a jug. Add to pan. Cover. Bring to the boil. Transfer to an ovenproof dish. Bake, covered, for 25 minutes.
Remove cover. Stir in peas. Cover and bake for 5 minutes or until peas are tender. Remove from oven. Stir in parsley and salt and pepper. Slice sausages. Stir through risotto. Spoon onto plates. Sprinkle with parmesan. Serve.