Tomato and meatball risotto

Method

• 1
  Place stock, pasta sauce and 2 cups cold water in a saucepan over medium heat. Cook for 6 to 7 minutes or until mixture starts to simmer.
• 2
  Meanwhile, trim ends from sausages. Squeeze mince from casings. Roll 2 level teaspoons mince at a time into meatballs.
• 3
  Heat half the oil in a large saucepan over medium-high heat. Cook meatballs, stirring, for 3 to 4 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm.
• 4
  Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 2 minutes or until softened. Add rice. Cook, stirring, for 1 to 2 minutes or until rice is coated. Add 1/3 cup stock mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, 1/3 cup at a time, until liquid has absorbed and rice is tender.
• 5
  Add meatballs to rice. Cook, stirring, for 2 minutes or until heated through. Season with salt and pepper. Stir in half the parmesan. Top with basil and remaining parmesan. Serve.