Tomato and sausage risotto bake

clipped from www.taste.com.au Ingredients (serves 4) 1/4 cup olive oil 1 brown onion, finely chopped 1 1/2 cups arborio rice 2 garlic cloves, crushed 2 1/4 cups chicken stock 810g can chopped tomatoes 250g Italian sausages 30g parmesan cheese, finely grated 1/4 cup small basil Preheat oven to 200°C. Heat 2 tablespoons oil in a heavy-based, flameproof casserole over medium heat until hot. Add onion. Cook, stirring often, for 3 to 4 minutes or until tender. Add rice and garlic. Cook, stirring, for 2 minutes or until rice is coated in oil mixture. Add stock and tomatoes. Bring to the boil. Cover. Bake in the oven for 30 minutes or until rice is just cooked through. heat remaining 1 tablespoon oil in a non-stick frying pan over medium heat. Cook sausages Cut into 2cm-thick slices. Remove risotto from oven. Add sausages and parmesan. Stir to combine. Season with salt and pepper. Top with basil and serve.