Ingredients

• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 cups arborio rice
• 5 cups chicken stock
• ¼ cup white wine
• 6 - 8 chicken sausages
• 150g baby spinach
• 4 rashers finely chopped bacon
• 1 zucchini, diced
• 1 cup grated tasty cheese
• ¼ cup flat-leaf parsley, chopped

Instructions

1. 1. Preheat oven to 170°C and place a 5-litre ovenproof dish in oven to heat.
2. 2. Place a large frying pan over medium heat, add the olive oil and sausages and cook for 5-8 minutes until they are browned, then remove them from the pan and place on chopping board. Cut them into bite-sized pieces and reserve.
3. 3. Add onion, garlic, bacon and zucchini to the pan and cook for 2-3 minutes until soft. Return the sausages to the pan and add the rice and cook, stirring for 1 minute. Add wine and stock and bring to the boil, then pour everything into the preheated dish. Cover tightly with a lid or foil and place in the oven for 15 minutes.
4. 4. Remove and give everything a good stir, then cover again and return to the oven for a further 15 minutes. By this time all liquid should have been absorbed. If not, return to the oven uncovered for a further 5 minutes.
5. 5. Remove and add the cheese, baby spinach and parsley, and season with salt and pepper. Stir well to combine and serve with crusty bread.