Heat oil in a frying pan and sauté sliced sausages until browned and almost cooked through.
Add the mushrooms, carrot and Robertsons Origanum, turn down the heat and allow to cook for about 10 minutes stirring occasionally.
In a pot fry the onion and garlic in olive oil until soft.
Add the risotto rice and fry for about 5 minutes, stirring continuously until the centre of each rice grain is white and the edges are translucent.
Add the red wine and allow to cook until the rice has absorbed the wine.
Stir in the KNORR Beef Stock Pot.
Then begin to add the hot water a little at a time stirring continuously until each batch of water has been absorbed - this will take at least 30 minutes.
At this point the risotto should be fully cooked and slightly al dente.
Stir in the Parmesan cheese and the sausage mixture and allow to cook for a further 5 minutes.