Italian Sausage and Red Pepper Risotto
Recipe adapted from Brown-Eyed Baker, who adapted it from Giada DeLaurentiis

8 oz Italian sausage
3 cups low sodium chicken stock
3/4 cup arborio rice
1 T butter
1/2 medium yellow onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
1/4 tsp black pepper
2 T white wine
1/4 cup Parmesan cheese
2 tsp flat leaf parsley, chopped

Simmer chicken stock in a small saucepan over medium heat.

Add butter to a large skillet or saucepan over medium heat. Add sausage and break up with a wooden spatula as it browns, cook about five minutes. Add garlic, red pepper and onion and cook about eight minutes until softened, scraping up the brown bits on the bottom of the pan as it cooks. Add black pepper and rice, stir to coat. Add wine and cook until liquid is almost all evaporated, about one minute.

Add chicken stock, one ladle at a time, to the rice mixture. Stir almost constantly. When the liquid is almost completely absorbed, add another ladle full. Repeat this process until you have added all the stock to the rice mixture. This process will take about twenty to thirty minutes. The rice mixture should be thick and creamy. The rice should still be al dente but not hard. Add 3/4 of the cheese and stir to combine. Transfer to serving dish and top with chopped parsley and remaining cheese. Serve immediately.