4 Vegie Delights Herb & Garlic Sausages, sliced into 1 cm pieces
1 (130g) brown onion, peeled and diced
3 cloves garlic, peeled and finely sliced
3 tablespoons extra virgin olive oil
1½ cups Arborio or risotto rice
750ml vegetable stock
200g button mushrooms, sliced
1 cup frozen peas
1 cup basil leaves, torn
Pinch of sea salt and black pepper
HEAT saucepan on medium, add 1 tablespoon olive oil and cook Vegie Delights Herb & Garlic Sausages for 5-8 minutes, or until lightly golden and then remove from pan.
COOK onion and garlic by adding remaining 2 tablespoons olive oil to pan, followed by onion and garlic and cook for 5-6 minutes or until translucent.
ADD risotto rice to pan and cook for 3-4 minutes, stirring occasionally. Add mushrooms and one cup of stock, stir, and allow stock to absorb. Continue adding stock 1 cup at a time, allowing liquid to absorb before adding the next cup.
STIR sausages back into the pan, with the peas and basil leaves when rice is al dente and with a small amount of liquid remaining.
SERVE with a good pinch of sea salt and black pepper.