Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
45
High
Nutrition per serving
Calories927.7 kcal (46%)
Total Fat58.4 g (83%)
Carbs73.3 g (28%)
Sugars4 g (4%)
Protein29.3 g (59%)
Sodium3195.2 mg (160%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Preheat oven to 425F
Step 1
Adjust oven rack to top position. In med. pot, combine stock concentrates & 4C water. Simmer; reduce to low.
Step 2
In med. saucepan, brown sausage in olive oil (4-6 min.), breaking up into pieces, until browned & cooked through.; Turn off heat. Using slotted spoon, transfer to a paper-towellined plate, leaving as much oil in pan as possible.
Step 3
Heat pan with reserved oil over med.; add scallion whites, garlic, rice, & ½ tsp Italian Seasoning (TIP: If pan is dry, add another drizzle of olive oil.) Cook (1-2 min.), stirring, until scallion whites are softened & rice is translucent.
Step 4
Add ½C stock; stir, scraping up any browned bits from bottom of pan, until liquid has mostly absorbed. Repeat process with remaining stock—(adding ½C at a time & stirring until liquid has mostly absorbed)—until rice is al dente & mixture is creamy (25-30 min.) TIP: Depending on the size of pan, you may need a little more or a little less liquid.
Step 5
While risotto simmers, toss bell pepper on a baking sheet with lg. drizzle of olive oil & 1 tsp Italian Seasoning; season with salt & pepper. • Roast (15-25 min.) on top rack until softened & lightly charred.
Step 6
Once risotto is done, stir in sausage, roasted bell pepper, half of Parmesan, & 2T butter. Add a squeeze of lemon juice, to taste; season with salt & pepper.
Step 7
Divide between bowls; sprinkle with scallion greens & remaining Parmesan. Serve with any remaining lemon wedges on side.
Notes
3 liked
1 disliked
Delicious
One-dish
Fresh
Special occasion
Easy