Sausage, pea and courgette risotto recipe

Ingredients

• 2 large courgettes (500g in total), cut into ½cm dice
• 1 large onion, peeled and finely chopped
• 125 g arborio risotto rice
• 1 clove garlic, crushed
• 600 ml reduced-salt hot chicken or vegetable stock
• 1 grating of nutmeg
• 1 tsp Dijon mustard
• 325 g frozen petit pois, thawed
• 10 chicken sausages
• 1 handful basil leaves, chopped, plus a few whole leaves to garnish
• 30 g parmesan, shaved