If I was giving this dish to children I'd slice up the sausages and simply fold them into the cooked risotto just before serving. However the risotto is also special enough to grace any dinner party table, especially when served with my roasted Leek and Pork Sausages.

Serves 4

8 Leek and Black Pepper Pork Sausages
1 tablespoon olive oil
1/2 stick or 50 g (2 oz) unsalted butter
1 small onion, finely chopped
2 garlic cloves, crushed
1 3/4 cups or 350 g (12 oz) Arborio rice (risotto)
5 1/4 cups or 1.2 litres (2 pints) chicken stock
1 1/4 cups or 150 g (5 oz) frozen peas or petit pois
1/2 cup or 50 g (2 oz) freshly grated Parmesan, plus extra to garnish
2 tablespoons roughly chopped fresh flat-leaf parsley
salt and freshly ground black pepper

Preheat the oven to 180C/350F/Gas 4. Melt the butter in a large, shallow pan. Add the onion and garlic and cook gently for about 4-5 minutes until softened but not coloured, stirring occasionally. Increase the heat, stir in the rice and cook gently for 1 minute until the rice is opaque, stirring.

Meanwhile, heat a heavy based ovenproof pan with the oil and cook the sausages for a few minutes until lightly golden. Transfer to the oven to finish cooking for 10-15 minutes until golden brown. Keep warm.

Pour the stock into a separate pan and bring to a gentle simmer. Add a ladleful of stock to the rice mixture and allow to reduce down, stirring until it is completely absorbed. Continue to add the simmering stock a ladleful at a time, stirring frequently. Allow each stock addition to be almost completely absorbed before adding the next ladleful.

After about 20 minutes when the rice is nearly cooked tip the peas into the remaining stock and simmer for 2 minutes before adding to the risotto. When the risotto is ready it should be just tender but still have a little bite - 'al dente'.

To serve, season the risotto to taste, then stir in the Parmesan and parsley until combined. Divide among warmed wide rimmed serving bowls or plates. Garnish with some Parmesan and arrange the roasted sausages on top.