Sausage and pea risotto recipe

Method

1. Heat 1 tbsp oil in a lidded, high-sided frying pan over a medium heat and fry the onion for 6-7 mins until softened and golden. Meanwhile, heat the remaining oil in a wide nonstick pan over a medium-high heat and cook the sausage pieces in batches, turning regularly, for 4-5 mins until deep golden brown all over.
2. Add the garlic to the onion pan, cook for 2 mins, then stir in the rice and cook for another 1-2 mins. Add the stock, cover and bring to a simmer over a low-medium heat for 5 mins. Stir through the browned sausage pieces and frozen peas, return to a simmer, then re-cover and cook for 10-12 mins, stirring occasionally, until the rice and sausages are cooked through, adding a splash of water if needed.
3. Stir through the spinach, cook for another 1-2 mins to wilt, then add the lemon zest and juice, and most of the cheese and basil. Season with black pepper to taste, then divide among plates and top with the remaining cheese and basil. Finish with extra black pepper to serve.

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