Start with the preparation of the vegetable stock.
Peel the carrot and onion, wash them and put them in a pan.
Cover with water, add a bit of salt and boil over low heat for half an hour. After the required time, turn off the fire.
Separately, crumble the sausage with your hands and brown it in a non-stick pan over high heat for a few minutes. Set aside.
Put a pan on low heat and toast the rice dry.
When the rice is toasted, start adding the stock and cook the rice according to the instructions on the package.
When the rice is ready add the butter and Parmesan cheese.
Finally, add the sausage and serve.