Pork Sausage & Bell Pepper Risotto
with Parmesan & Lemon
- Milk
Sure, whipping up risotto requires a little extra attention (and stirring), but the results are beyond worth it. Luckily, our chefs have made nailing it easier—and tastier—than ever. This version is chock full of savory pork sausage, tender roasted bell pepper, garlic, and Italian spices. For a finishing touch, nutty Parmesan and a squeeze of lemon juice are swirled in and it’s topped off with a sprinkle of scallion greens. We know, we know: We had you at “risotto.”
Ingredients
¼ cup
Parmesan Cheese
2 unit
Chicken Stock Concentrate
1 unit
Lemon
1 tablespoon
Italian Seasoning
¾ cup
Arborio Rice
9 ounce
Italian Pork Sausage
1 clove
Garlic
2 unit
Scallions
1 unit
Bell Pepper
Not included in your delivery
4 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. 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.
• Remove 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 paper-towel-lined plate, leaving as much oil in pan as possible.
• 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. 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.
• 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. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.
• 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.
• 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sausage and roasted bell peppers deliver bold, savory flavor; some found the overall dish mild and added extra seasoning or lemon to brighten it up.
- Ease of prep: Risotto demands patience and near-constant stirring, but many first-timers found the instructions clear and the results well worth the effort.
- Suggestions: Add extra broth if the rice isn't fully tender — a few cooks needed more liquid than the recipe provides. Some also recommend wiping out the pan after browning the sausage to reduce greasiness, and cutting the bell pepper into bite-size pieces so it distributes more evenly.
- Leftovers: Leftovers reheat well for lunch the next day; reserve a splash of broth before finishing to keep the risotto creamy when reheating.
- Portions: Most found the dish generously portioned, though a few wanted more rice to balance the sausage ratio.
Reviews from our home cooks
The first time we've ever made risotto on our own and it was absolutely divine. Not too creamy, and a wonderful taste when mixed with the slightly tangy pork sausage and a sweet bell pepper. I loved this dish!
I've made risotto many times but have never made it a meal, combining it with vegetables and meat. Very yummy and filling. The lemon really made the dish come together. Please send larger lemons! They are SO small!
Delicious! Make sure to constantly stir the Risotto as instructed and taste and add extra water as needed. So good; chopped the pork sausage really well and roasted the red bell peppers a little extra to make really tender. This dish was so flavorful and will order again!
An easy dish to make. Stirring the rice for 25 minutes was the hardest part, but necessary for the creaminess of risotto. Roasting the red pepper before adding was delicious.
I found the flavor to be pretty good and the recipe fairly simple. My issues are with the ratio of bell pepper to risotto. I would like 2 bell peppers and about 75% of the amount of rice better.
Never thought to add meat to my risotto, so this was an experiment for me. Absolutely delicious! Used the whole lemon which added that citrus tang that I love. Good job.
One change I would recommend - I cut the pepper in half and roasted it, then peeled it and sliced it before adding it to the risotto. It's much, much better that way.
Although this requires a lot of attention, it's worth it you do it right! My first risotto was lacking the creaminess, this one came out so much better. The sausage and bell peppers compliment it so well.
My first time making risotto and it was pretty good! I had to add salt, but other than that the flavors were okay. The sausage should not come with a casing if it needs to be removed. The bell peppers came out nice
Very good and not muddied flavor, but did need more red bell peppers. Quite a bit of hovering, it's risotto, so for that reason I probably won't order again soon.
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