Sausage, pea and courgette risotto recipe

• 2 large courgettes (500g in total), cut into 1/2cm dice
• 1 large onion, peeled and finely chopped
• 125 g (4.4oz) arborio risotto rice
• 1 clove garlic, crushed
• 600 ml (21.1fl oz) reduced-salt hot chicken or vegetable stock
• 1 grating of nutmeg
• 1 tsp Dijon mustard
• 325 g (11.5oz) frozen petit pois, thawed
• 10 chicken sausages
• 1 handful basil leaves, chopped, plus a few whole leaves to garnish
• 30 g (1.1oz) parmesan, shaved

1. Spray a large non-stick frying pan with oil.
2. Add the courgettes and cook over a medium-high heat for 5 mins until reduced by about a third.
3. Transfer to a bowl and set aside.
4. Spray the pan with a little more oil.
5. Add the onion and cook over a medium heat for 5 mins until soft.
6. Stir in the rice and garlic, cook for 1 min.
7. Add a splash of stock, nutmeg, mustard and season with freshly ground black pepper.
8. Keep stirring until the stock has been absorbed.
9. Continue to add the stock, a splash at a time until it has all been absorbed, stirring continuously throughout.
10. This should take about 15-20 mins.
11. Meanwhile, spray another large non-stick frying pan with oil.
12. Squeeze out small blobs of sausagemeat into the pan and cook over a medium-high heat for 3-4 mins, turning once, until cooked through and deep golden.
13. Stir the petit pois, cooked courgettes, cooked sausage and basil into the risotto, adding a splash of boiling water if its too thick.
14. Cook for 2 mins until piping hot.
15. Serve, scattered with the parmesan.

onion, arborio risotto rice, clove garlic, nutmeg, mustard, chicken, handful basil, parmesan

Taken from www.lovefood.com/guide/recipes/47247/sausage-pea-and-courgette-risotto-recipe (may not work)