Pork Sausage & Bell Pepper Risotto: Parmesan & Lemon

🥘 Ingredients

• arborio rice
  1 c
• bell pepper
  2 unit
• black pepper
  1 pinch
• butter
  2 tbsp
• chicken stock concentrate
  2 tbsp
• garlic
  2 cloves
• italian pork sausage
  6 oz
• italian seasoning
  1½ tsp
• lemon
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  2 oz
• salt
  1 pinch
• scallions
  2 unit
• water
  4 c

🍳 Cookware

• medium pot
• large pan
• baking sheet

1. 

   1

   parmesan cheese chicken stock concentrate lemon garlic italian seasoning arborio rice italian pork sausage scallions bell pepper butter olive oil water salt black pepper

   parmesan cheese: 2 oz, chicken stock concentrate: 2 tbsp, lemon: 1 unit, garlic: 2 cloves, italian seasoning: 1½ tsp, arborio rice: 1 c, italian pork sausage: 6 oz, scallions: 2 unit, bell pepper: 2 unit, butter: 2 tbsp, olive oil: 2 tbsp, water: 4 c, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. In a medium pot , combine chicken stock concentrate and 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 ½-inch-thick strips. Quarter lemon.
3. 

   3

   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 minutes to ⏱️ 6 minutes . Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, leaving as much oil in pan as possible.
4. 

   4

   Heat pan with reserved oil over medium heat; add scallion whites, garlic, arborio rice, and ½ tsp italian seasoning. (You’ll use more Italian Seasoning later.) Cook, stirring, until scallion whites are softened and rice is translucent ⏱️ 1 minute to ⏱️ 2 minutes . TIP: If pan seems dry, add another drizzle of olive oil. Add ½ cup stock; stir, scraping up any browned bits from bottom of pan, until liquid has mostly absorbed.
5. 

   5

   Repeat process with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy ⏱️ 25 minutes to ⏱️ 30 minutes . TIP: Depending on the size of your pan, you may need a little more or a little less liquid.
6. 

   6

   While risotto simmers, toss bell pepper on a baking sheet with a large drizzle of olive oil and 1 tsp italian seasoning. (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 minutes to ⏱️ 20 minutes .
7. 7

   Once risotto is done, stir in sausage, roasted bell pepper, half the parmesan cheese, and 2 tbsp butter. 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.