Savory Pork Sausage and Roasted Bell Pepper Risotto with Parmesan

Risotto may require a bit of patience and stirring, but the creamy, comforting results are absolutely worth it. This version is loaded with savory pork sausage, tender roasted bell peppers, garlic and Italian spices. A final swirl of nutty Parmesan and a squeeze of fresh lemon juice brightens every bite, topped with scallion greens for a fresh finish.

Whether you’re cooking for a weeknight dinner or a special occasion, this risotto delivers rich flavor and satisfying texture. The key is gradual addition of warm stock and constant stirring to achieve that signature creamy consistency. Follow the steps and you’ll have a perfect risotto every time.

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Ingredients

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork Sausage MixView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. In a medium pot, combine stock concentrates and 4 cups water (7 cups for 4 servings). 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.
2. 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 paper-towel-lined plate, leaving as much oil in pan as possible.
3. Heat pan with reserved oil over medium heat; add scallion whites, garlic, rice and ½ tsp Italian Seasoning (1 tsp for 4 servings). (You’ll use more Italian Seasoning later.) Cook, stirring, until scallion whites are softened and rice is translucent, 1-2 minutes. 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.
4. 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, 25-30 minutes. Depending on the size of your pan, you may need a little more or a little less liquid.
5. While risotto simmers, toss bell pepper on a baking sheet with a large drizzle of olive oil and 1 tsp Italian Seasoning (1½ 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.
6. Once risotto is done, stir in sausage, roasted bell pepper, half the Parmesan 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.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is recommended for its high starch content, which creates the creamy texture. Short-grain varieties like carnaroli or vialone nano can be substituted, but cooking times may vary.

How do I know when the risotto is done?

The rice should be al dente-tender but with a slight bite in the center. The mixture should be creamy and flow slowly when you tilt the pan.

Can I make this recipe vegetarian?

Yes, omit the sausage and use vegetable stock instead of chicken stock. Add extra roasted vegetables or mushrooms for umami.