1 red bell pepper, sliced
1 medium yellow onion, sliced
2 cloves garlic, minced
3 cups Chicken stock
2 links sweet Italian sausage
1 cup Arborio Rice
1 lemon
1 T. Parmesan cheese, shredded
2 T. butter

1 red bell pepper, sliced 1 medium yellow onion, sliced 2 cloves garlic, minced 3 cup s Chicken stock 2 links sweet Italian sausage 1 cup Arborio Rice 1 lemon 1 T. Parmesan cheese, shredded 2 T. butter

Preheat oven to 400 degrees. Heat a large drizzle of oil in a large pan over medium high heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until browned and softened, 4-5 minutes.

Place bell pepper and sausage on opposite sides of baking sheet. Toss pepper with oil, salt, and pepper. Roast 15-20 minutes.

Add garlic and rice to pan with cooked onion. Stir until rice is translucent, 1 minute. Pour in 1/2 cup stock mixture. Cook, stirring, until liquid is absorbed. Repeat with remaining stock, adding 1/2 cup at a time and stirring until liquid has absorbed, until rice is al dente and creamy, about 20 minutes. Turn off heat, taste and season with salt and pepper.

Slice sausage. Zest lemon and quarter. Stir parmesan, half the lemon zest, a squeeze of lemon juice, and butter into risotto. Divide between bowls, top with bell pepper and sausage. Sprinkle remaining lemon zest.