Boil water with a little salt. Cook wild rice in it until soft.
Cut onions into rings, sauté briefly in 3 tbsp. rapeseed oil over medium heat until soft. Add risotto rice and sauté until translucent. Sprinkle saffron on top, extinguish with white wine. Gradually add the hot soup.
Simmer gently for about 20 minutes.
In the meantime, prepare the vegetables. Cut carrots into sticks and steam in the remaining canola oil over medium heat for a few minutes until soft. Briefly steam the snow peas and peas. Cook the vegetables with the risotto rice for the last 5 minutes. Stir in wild rice.
Cut sausages into wheels, roast briefly without adding fat and add to risotto form. Garnish with lemon balm.