• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all 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 1/2-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. • 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 half the Italian Seasoning (you’ll use the rest 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 remaining Italian Seasoning. 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.