Creamy Sausage and Basil Risotto

• 6 thin sausages
• 1 tablespoon oil
• 1 onion, finely chopped
• 2 cups Arborio rice
• 6 cups chicken stock, heated
• 1 punnet mini Roma tomatoes, halved or 3 Roma tomatoes, cut into wedges Safeway 1 lb For $1.29 thru 02/09
• 125g block PHILADELPHIA Cream Cheese, cut into 1cm cubes
• 1/4 cup fresh basil leaves
• Parmesan shavings, to serve
• pepper, to taste

1. Cook sausages in a large heavy based saucepan over medium-high heat for 8 minutes, or until cooked.
2. Transfer sausages to a plate and thickly slice.
3. Set aside.
4. Add oil and onion to the saucepan and cook over low heat for 2 minutes or until onion has softened.
5. Add rice and stir to seal.
6. Increase heat to medium-high and add 1 cup of stock, stirring constantly until liquid has been absorbed.
7. Continue to add 1 cup of stock at a time until all the liquid has been absorbed and rice is tender.
8. Add sausages and cook for 1 minute to heat through.
9. Stir in the tomatoes, Philly* and basil until combined, then take off the heat.
10. Serve risotto topped with Parmesan and season with pepper.
11. Serve immediately.

thin sausages, oil, onion, arborio rice, chicken stock, punnet mini, cream cheese, fresh basil, parmesan shavings, pepper

Taken from www.kraftrecipes.com/recipes/creamy-sausage-basil-risotto-104954.aspx (may not work)