Pork and Paprika Risotto

Steps

1. Set aside all ingredients. Heat first measure of stock and tomatoes in a small pot on medium heat, until hot. Turn off heat and set aside. Heat a drizzle of oil in a medium pot (with a lid) on medium-high heat. While oil is heating, slice sausages 1-2cm.
2. Cook sausages for 1–2 minutes each side, until golden. Remove from pot and set aside, keeping any oil in the pot. Reduce heat to medium then add butter, onion and garlic paste, rice and salt. Cook for 1 minute, stirring constantly, until rice is coated.
3. Add wine/second measure of stock and cook until liquid is nearly absorbed, about 1 minute. Add warmed stock and tomato mixture to rice and stir to combine. Reduce heat to low, cover and cook for 15 minutes, until rice is just tender. Stir occasionally to avoid it burning.
4. While risotto cooks, roughly chop spinach and grate courgette. Remove lid from risotto and stir through sausages, spinach, courgette, peas and sour cream. Cook for 1-2 minutes, until rice is tender and all excess liquid has been absorbed. Season and add lemon juice to taste.
5. To serve, divide pork and paprika risotto between bowls. Top with pine nuts and Parmesan cheese.