Roasted Pepper and Sausage Risotto


1 large red pepper, stemmed and seeded
4 large sausage links
(lemon-garlic chicken sausages, or other)
1 cup risotto rice
salt and pepper, to taste
fresh parsley, for garnish


Roast the red pepper on an oiled cookie sheet at 350 degrees F for about 20 minutes, until the skin has begun to scorch and peels off easily. Set aside to cool, then peel and cut into 1-inch sections. Meanwhile, cook and brown sausage links as directed, until well done, then slice diagonally into 1-inch pieces and set aside. Cook risotto rice as directed, add sausage and red pepper, and season with salt and pepper. Saute all these together for about 5 minutes. Garnish with parsley and serve.


Makes 4 servings.


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