1 smoked sausage or 8 sausages, sliced
400g rice
250g peas
1 1/2ltrs chicken stock
Method
Heat oil in a frying pan and cook the sausage slices. If using sausages you may find it easier to part cook the sausages before slicing, this will make them easier to cut.
Add the rice and stir for one minute.
Add 1/2 ltr of the chicken stock and simmer until fully absorbed.
Add a further 1/2 ltr of stock and simmer until absorbed.
Add the remainder of the stock and cook until all liquid is absorbed.
Serve.
Sausage and Pea Risotto
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