Recipe for Sausages with Summer Vegetables and Creamy Risotto

Preheat the oven to 220 °C. On a baking sheet, arrange the peppers, brush with olive oil, then bake for 15 minutes. Steep the chicken broth with fresh basil in hot water for 10 minutes, then strain.

Peel and wash the onion, then finely chop it. In a saucepan with a drizzle of olive oil, sauté the onions over low heat for 5 minutes, add the rice, mix, then deglaze with white wine. Gradually add the chicken broth throughout the cooking process (about 14 minutes).

Slice the olives, peel the peppers, remove the seeds, and cut into thin strips. Mix the risotto with the cream cheese, olives, peppers, sun-dried tomatoes, and parmesan. Adjust the seasoning with salt and pepper.

To finish, grill the sausages in hot olive oil for 5 minutes, then serve with the vegetable risotto.