About this recipe:This recipe is so easy to make, its one of the first recipes I made at school, and I have been making it ever since. Its perfect to serve on a cold winter night. I usually serve this risotto with warm tear and share bread and potato wedges. I even make a vegetarian version by omitting the sausages and using vegetable stock that I serve at summer bbq's and picnics.
This was delicious! I had no mushrooms or sweetcorn, just the onion and pea's. I caramelisd the onion whilst I cooked the sausages, then followed rest of instructions/ingredients and it was absolutely scrummy! Oh and I grated cheese on the top to serve! - 16 May 2011