1. In a large saucepan heat oil over medium heat. Saute sausage and onion until onion is translucent. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds. Add rice and wine; stir 1-2 minutes or until wine is absorbed.
  2. Stir in 3 cups broth. Lower heat to medium-low and simmer until broth is absorbed, stirring occasionally, for about 15 minutes.
  3. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy. Stir in peas and 1/4 cup Parmesan; cook until heated throughout. Season with 1/4 tsp black pepper. Garnish with parsley and remaining cheese.