Heat 1/4 cup olive oil in a large saucepan over medium heat; add onion and garlic and cook for 3 to 4 minutes until softened.  Increase heat to medium-hgh.  Add the rice and stir until completely coated with oil; cook for 2 minutes.  Stir in white wine and cook until almost dry, 1 to 2 minutes.

Combine bouillon powder and hot water and mix until blend.  Add 1 cup of broth to rice, stirring constantly, until most of the liquid is absorbed by the rice.  Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.

While rice is cooking, heat 3 tablespoons oil in large nonstick skillet over medium heat.  Add vegetables and sauté for 2 to 3 minutes or until crisp tender.  Stir in sausage, remove from heat; set aside until risotto is nearly finished cooking.

Risotto is ready after the last cup of broth has been stirred in and rice has thickened.  Remove from heat and stir in vegetable mixture and Parmesan cheese.  Season to taste with freshly ground sea salt and black pepper.  top with additional shaved Parmesan, if desired, and serve immediately.

Recipe Tip:  Try using sausage made from chicken, turkey or pork.

* Cook dense vegetables like carrots or squash first and after a minute or two add the other vegetables.