50 g (2 oz) Parmesan cheese, grated, plus extra to serve
salt and pepper
garlic bread, to serve
Cook the sausages under a preheated grill for 10 minutes, turning occasionally, until browned and cooked through.
Meanwhile, heat the oil in a large, deep frying pan or shallow saucepan. Add the onion and courgette and fry for 5 minutes to soften. Add the rice and stir well. Stir in the tomatoes and half the stock. Bring to the boil, stirring occasionally, and simmer until almost all the stock has been absorbed. Add the remaining stock and simmer, stirring occasionally, until the rice is tender and the stock has been absorbed.
Slice the cooked sausages and stir into the risotto with the Parmesan. Season with salt and pepper and serve with extra Parmesan and garlic bread.