Step 1

Heat stock to a simmer, remove from heat and cover.

Step 2

Heat 2 teaspoons oil in a large skillet over medium to medium-high heat. Add onion and saute until translucent. Add garlic and continue to cook for 1 minute. Add rice, coat with oil and cook 3 to 4 minutes. Add wine and cook, stirring often, until absorbed by rice. Add 1/2 cup stock and continue to cook, stirring regularly until absorbed. Continue, 1/2 cup at a time, until all the stock is absorbed.

Step 3

While the risotto cooks, add 2 teaspoons oil to a second skillet over medium-high heat. Add sausage and saute, stirring only occasionally, allowing the edges to sear, about 10 minutes.

Step 4

Once all the broth has been absorbed into the rice, add peas, evaporated milk and cheese and continue to cook until combined.

Step 5

Plate risotto, top with parsley and sausage.