Hearty Pork Sausage and Roasted Bell Pepper Risotto with Parmesan

There’s something magical about a bowl of creamy risotto. It’s the ultimate comfort food-rich, satisfying and surprisingly simple to make at home. This version brings together savory Italian pork sausage, sweet roasted bell peppers and a hint of lemon for brightness.

With a little patience and a good stir, you’ll create a restaurant-worthy dish that’s perfect for a cozy night in. The nutty Parmesan and fresh scallions add the perfect finishing touch. Let’s get cooking!

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Ingredients

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 425°F (220°C). In a medium pot, combine the chicken stock concentrates with 4 cups of water (7 cups for 4 servings). Bring to a simmer, then reduce heat to low to keep warm.
2. Wash and dry all produce. Trim the scallions and thinly slice, separating the white parts from the green tops. Halve, core and slice the bell pepper into ½-inch-thick strips. Mince or grate the garlic. Quarter the lemon.
3. Remove the sausage from its casing and discard the casing. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned and cooked through, 4-6 minutes. Using a slotted spoon, transfer the sausage to a paper-towel-lined plate, leaving as much oil in the pan as possible.
4. Heat the pan with the reserved oil over medium heat. Add the scallion whites, garlic, Arborio rice and half of the Italian seasoning (you’ll use the rest later). If the pan seems dry, add another drizzle of olive oil. Cook, stirring, until the scallion whites are softened and the rice is translucent, 1-2 minutes.
5. Add ½ cup of the warm stock to the rice and stir, scraping up any browned bits from the bottom of the pan, until the liquid is mostly absorbed. Continue adding the stock ½ cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next, until the rice is al dente and the mixture is creamy, 25-30 minutes. You may need slightly more or less liquid depending on your pan.
6. While the risotto simmers, toss the bell pepper strips on a baking sheet with a drizzle of olive oil and the remaining Italian seasoning. Season with salt and pepper. Roast on the top rack until softened and lightly charred, 15-20 minutes. Remove from the oven.
7. Once the risotto is done, stir in the cooked sausage, roasted bell peppers, half of the Parmesan cheese and the butter. Squeeze in lemon juice to taste and season with salt and pepper. Divide the risotto among bowls, sprinkle with the scallion greens and remaining Parmesan. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage or even a plant-based sausage for a vegetarian option.

What if I don't have Arborio rice?

Carnaroli or Vialone Nano rice are good substitutes. Avoid long-grain rice as it won’t yield the same creamy texture.

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can reheat leftovers with a splash of broth or water to loosen it up.