Tomato, sausage and minted pea risotto

1 In a saucepan, heat 4 cups water, stock powder and tomatoes. Keep at a simmer.

2 Spray a separate, large heavy-based saucepan with oil. Add onion, garlic and sausages. Cook over a medium heat for a few minutes or until onion has softened. Add rice, oregano then wine. Stir to combine.

3 Add a ladle of hot stock  mixture to rice mixture. Stir through and cook over a medium heat until liquid is almost absorbed. Add another ladle of stock and continue this way until rice mixture is creamy  and rice is cooked but still a little firm (add more liquid if needed).

4 Add peas. Continue cooking over a low heat for a few more minutes. Stir parmesan through then top risotto with fresh mint and freshly ground black pepper before serving with salad.