Heat the oil in a pan. Sauté the onion. Add the spelt and sauté until translucent, stirring constantly. Pour in the white wine and reduce almost completely. Add the mushrooms and sage. Stirring frequently, add the bouillon a little at a time so that the spelt is always just covered with liquid. After 10 mins. add the sausage, then cook for a further 10 mins. until the spelt is creamy and al dente.
Mix half of the cheese into the risotto, season. Serve with the remaining cheese.