Savory Pork Sausage and Roasted Bell Pepper Risotto with Parmesan

Risotto requires a little extra attention and stirring, but the creamy, flavorful results are absolutely worth it. This version is loaded with savory pork sausage, tender roasted bell pepper, garlic and Italian spices. Nutty Parmesan and a squeeze of lemon juice are swirled in at the end, then topped with fresh scallion greens for a bright finish.

Whether you’re a risotto novice or a seasoned pro, this recipe makes it easy to nail a restaurant-quality dish at home. The combination of rich sausage and sweet bell pepper is a classic that never disappoints.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Core and seed the bell pepper, then cut it into small dice. Toss with 1 teaspoon olive oil and a pinch of salt. Spread on a baking sheet and roast until tender and lightly charred, about 15-20 minutes. Set aside.
2. While the pepper roasts, heat 2 teaspoons olive oil in a large pot or Dutch oven over medium-high heat. Remove the sausage from its casings and add to the pot. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate and set aside.
3. Reduce heat to medium. Add the remaining 1 teaspoon olive oil and the butter to the pot. Mince the garlic and add it, stirring for 30 seconds until fragrant. Add the Arborio rice and Italian seasoning, stirring to coat the grains, about 1 minute.
4. In a small bowl, dissolve the chicken stock concentrate in 2 cups of hot water. Begin adding the stock to the rice, one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This process will take about 18-20 minutes. The rice should be creamy and al dente.
5. While the risotto cooks, zest and juice the lemon. Thinly slice the scallions, separating white and green parts.
6. Once the rice is tender and creamy, stir in the roasted bell pepper, cooked sausage, half the Parmesan, half the lemon zest and a squeeze of lemon juice. Season with salt and pepper to taste.
7. Serve the risotto in bowls. Top with remaining Parmesan, lemon zest and scallion greens. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for risotto because of its high starch content, which creates a creamy texture. Other short-grain varieties like Carnaroli or Vialone Nano can work, but long-grain rice will not yield the same creamy result.

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can prepare it up to the point of adding the cheese and lemon, then reheat gently with a splash of stock or water before finishing. The texture may be slightly less creamy.

Is there a vegetarian version?

Yes! Omit the sausage and use vegetable stock instead of chicken. You can add roasted mushrooms or extra bell pepper for a hearty, meatless meal.