In a large frypan, heat the oil, add the onions and cook for 2-3 minutes. Add the sausage and cook, stirring occasionally, for 2 minutes.
ADD THE RISONI
Add the Barilla Risoni and stir for 2 minutes.
BOIL THE STOCK
In a separate saucepan, bring stock to the boil. Start adding a ladle of boiling stock at a time and stir as if you were cooking a risotto. Cook on a gentle heat and as the liquid is absorbed, add the Red Wine & Garlic sauce and more stock; repeat until the pasta is cooked.
COMBINE AND SERVE
Once cooked, remove from heat and stir in the cheese, butter, parsley and season with sea salt and pepper. Serve hot.
