Sausage risoni risotto in a red wine and garlic sauce

Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring often, for 2 - 3 minutes or until golden. Add the sausage meat and cook for 3 minutes or until sausage is golden, stirring occasionally. Add the pasta rice and stir well to coat. Add the wine and cook, stirring, until the wine is evaporated. Reduce heat to medium-low. 

Meanwhile, bring the chicken stock to the boil in a medium saucepan over high heat. Reduce heat to low.

Add a ladle of chicken stock to the pasta mixture and cook until the liquid is absorbed, stirring continuoulsy. Add the tomato and garlic pasta sauce and thyme leaves. Continue adding the stock and stirring continuously until the pasta rice is cooked and all the stock is absorbed. 

Remove the pasta rice mixture from the heat and stir in the parmesan, butter and parsley. Season with salt and pepper, stir and place in serving dish.