Risotto with pork sausage

Instructions

1. Heat the olive oil in a large frying pan, then add the sausages and cook, stirring, until browned. Add the onion with a pinch of salt and cook until softened.
2. While the sausages and onion are cooking, in a large heatproof jug, combine the boiling water and chicken stock powder.
3. When the onion has softened, add the rice to the pan and toast, stirring, until the rice grains turn opaque. Stir through the wine and cook until absorbed. Add a few ladles of the warm chicken stock and stir until completely absorbed. Repeat with the remaining stock until it has all been used, this process may take up to 20 minutes. Add the peas with the final quantity of stock.
4. Once the liquid is all absorbed, check the rice for doneness—it should be al dente. If it is not done to your taste, add a small amount of additional liquid, either stock or warm water, continuing to stir.
5. Add in the parmesan and butter, stirring until cheese is completely incorporated and risotto is creamy.
6. Remove from the heat and stir through parsley (reserve some for garnish!) and season with salt to taste, before serving. Scatter with reserved parsley and extra parmesan cheese. Serve the risotto with pork sausage with lemon wedges on the side.