1. Combine oil, onion and sausage meat in a large, heavy-based saucepan and stir for about 5 minutes over moderate heat, until onion is soft and sausage has coloured. Add rice and stir for 2 minutes to coat. Pour in wine and stir until absorbed.

2. Add a ladleful of simmering stock and stir until absorbed. Continue adding stock in this manner for about 20 minutes, stirring constantly, until the rice is al dente. Season to taste with salt and freshly ground pepper halfway through cooking. Reserve a few tablespoons of stock to finish the dish. If you run out of stock before the rice is al dente, continue cooking with simmering water.

3. When the rice is al dente, add rocket, cheese and reserved stock and stir through vigorously. Cover with a lid and stand for 3 minutes before serving.

Recipe Loukie Werle
Photography William Meppem
Styling Kate Nixon