Coarsely chop spinach.

Halve bell pepper. Remove stem and seeds.

Mince garlic.

Remove Italian sausage from casing, if necessary.

Place 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. Rest until cool, 5-10 minutes.

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

While bell pepper roasts, continue recipe.

Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice and half the garlic (reserve remaining for topping) 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 cheese. 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 base, 1/4 cup water, roasted bell pepper, remaining 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 Italian sausage mixture. Bon appétit!