Coarsely chop spinach.

Halve red bell pepper. Remove stem and seeds.

Mince garlic.

Remove Italian sausage from casing, if necessary.

Place red bell pepper on prepared baking sheet, cut side down, and top with 2 tsp. olive oil.

Roast in hot oven until tender, 16-18 minutes.

Remove from oven. Let cool, 5-10 minutes.

Once cool enough to handle, transfer to clean cutting board and coarsely chop.

While pepper roasts, cook risotto.

Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

Add 1 cup boiling water to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 15-18 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Remove from burner. Stir in butter, 1/4 tsp. salt, and Parmesan. Cover and set aside.

While risotto cooks, continue recipe.

Place a large non-stick pan over medium-high heat.

Add 2 tsp. olive oil and Italian sausage to hot pan. Break up until no pink remains and sausage reaches a minimum internal temperature of 160 degrees,4-6 minutes.

Add chicken broth concentrate, 1/4 cup water, roasted red bell pepper, garlic, red pepper flakes (to taste), and spinach to hot pan. Bring to a boil.

Once boiling, stir occasionally until spinach is wilted, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping risotto with sausage mixture. Bon appétit!