In a saucepan sauté the courgettes in 30 g oil. Skin the sausages and crumble into a non stick pan. Cook gently and pour off any fat. In a heavy bottomed saucepan soften the onions in 30 g butter.

Add the risotto and stir well to coat. Add the wine and cook until it has evaporated. Add the saffron and a ladleful of hot stock. When the stock has been absorbed add further amounts as necessary. When the rice is cooked remove from the heat and stir through the butter, Parmesan, courgettes and sausage. Divide between 4 warm plates and serve immediately.