Pork Sausage & Bell Pepper Risotto

🥘 Ingredients

• Italian pork sausage
  8 oz
• Italian seasoning
  1 tbsp
• arborio rice
  1 c
• bell pepper
  1 c, 2 unit
• butter
  4 tbsp
• chicken stock concentrate
  2 unit
• garlic
  2 clove
• lemon
  1 quarter
• olive oil
  2.667 tbsp
• paper towels
• permesan cheese
  1 c
• scallions
  2 unit
• water
  4 c

🍳 Cookware

• medium pot
• large pan
• slotted spoon
• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. In a medium pot , combine chicken stock concentrate with 4 cups water . Bring to a simmer, then reduce heat to low. Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate garlic . Halve, core, and slice bell pepper into 1/2-inch-thick strips. Quarter lemon .

   chicken stock concentrate: 2 unit, water: 4 c, scallions: 2 unit, garlic: 2 clove, bell pepper: 1 unit, lemon: 1 quarter
2. 

   2

   Remove Italian pork sausage from casing; discard casing. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. Using a slotted spoon , transfer sausage to a plate lined with paper towels , leaving as much oil in pan as possible.

   Italian pork sausage: 8 oz, olive oil: 2.667 tbsp, paper towels
3. 

   3

   Heat pan with reserved oil over medium heat; add scallion whites, bell pepper , arborio rice , and Italian seasoning (use 1/2 tsp; 1 tsp for 4 servings). Cook, stirring, until scallion whites are softened and rice is translucent, 1-2 minutes. TIP: If pan seems dry, add another drizzle of olive oil. Add 1/2 cup stock; stir, scraping up any browned bits from bottom of pan, until liquid has mostly absorbed.

   bell pepper: 1 unit, arborio rice: 1 c, Italian seasoning: 1 tbsp
4. 

   4

   Repeat process with remaining stock, adding 1/2 cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.
5. 

   5

   While risotto simmers, toss bell pepper on a baking sheet with a large drizzle of olive oil and 1 tsp Italian seasoning (1 1/2 tsp for 4 servings). (Use the rest of the Italian Seasoning as you like.) Season with salt and pepper. Roast on top rack until softened and lightly charred, 15-20 minutes.

   bell pepper: 1 c
6. 

   6

   Once risotto is done, stir in sausage, roasted bell pepper, half the permesan cheese and 2 tbsp butter (3 TBSP for 4 servings). Add a squeeze of lemon juice to taste and season with salt and pepper. Divide between bowls and sprinkle with scallion greens and remaining parmesan. Serve with any remaining lemon wedges on the side.

   permesan cheese: 1 c, butter: 4 tbsp