Instructions
Step 1
Heat olive oil in a large saucepan, add sliced red onion and Arborio rice, cook for 1-2 minutes, stirring continually.
Step 2
Stir in boiling chicken stock, one cup at a time, stirring until the liquid is absorbed. This will take approximately 15-20 minutes. Stir in Leggo’s Chunky Pasta Sauce - Bolognese with Red Wine, thyme and fresh or frozen broad beans and continue to simmer for a further 10 minutes, stirring occasionally.
Step 3
While the risotto is cooking, heat a small frying-pan and cook the Italian sausages for 3-4 minutes, turning them occasionally. Slice sausages and keep warm. Spoon the cooked risotto into warmed bowls and top with a few Italian sausage slices.