Pork Sausage & Bell Pepper Risotto

• 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 1⁄2 tsp Italian Seasoning (1 tsp for 4 servings; you’ll use more later). (TIP: If pan is dry, add another drizzle of olive oil.) Cook, stirring, until scallion whites are softened and rice is translucent, 1-2 minutes. • Add 1⁄2 cup stock; stir, scraping up any browned bits from bottom of pan, until liquid has mostly absorbed.

• Repeat process with remaining stock—adding 1⁄2 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 (1 1⁄2 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.