Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Remove sausage from casing; discard casing.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Turn off heat. Using a slotted spoon, transfer sausage to a paper towel-lined plate, leaving as much oil in pan as possible.

Heat and add scallion whites, garlic rice, and ½ tsp Italian seasoning (1 tsp for 4 servings). Cook, stirring, until scallion whites are softened and rice is translucent, 1-2 minutes.

Add ½ cup stock, stir, scraping up any browned bits from bottom of pan until liquid has mostly absorbed.

Repeat process with remaining stock, adding ½ cup at a time and stirring until liquid has mostly absorbed, until rice is tender and creamy, 25-30 minutes.

While risotto cooks, toss bell pepper on a baking sheet with a large drizzle of olive oil and 1 tsp Italian Seasoning (1 ½ tsp for 4 servings). Season with salt and pepper.

Roast on top rack until softened and lightly charred, 15-20 minutes.

Once risotto is done, stir in sausage, half the Parmesan, and 2 TBSP butter (3 TBSP for 4 servings). Add a squeeze of lemon juice to taste and season with salt and pepper.

Divide between bowls and sprinkle with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.