Heat the groundnut oil in a large preheated wok.
Add the onion, garlic and Chinese five spice powder to the wok and stir fry for 1 minute.
Add the Chinese sausage, carrots and peppers to the wok and stir to combine.
Stir in the risotto rice and cook for 1 minute.
Gradually add the stock a little at a time, stirring constantly until the liquid has been completely absorbed and the rice grains are tender.
Stir the snipped fresh chives into the wok with the last of the stock.
Transfer the Chinese risotto to warm serving bowls and serve immediately.
Use a spicy Portuguese sausage if Chinese sausage is unavailable.