Adjust rack to top position and preheat oven to 425 degrees. In a medium pot, combine stock concentrates and 4 cups water (7 cups water for 4 servings). Bring to a simmer, then reduce heat to low. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Halve, core, and slice bell pepper into ½-inch-thick strips. Mince or grate garlic. Quarter lemon.

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

Heat pan with reserved oil over medium heat; add scallion whites, garlic, rice, and half the Italian Seasoning (you’ll use the rest later). (TIP: If pan is dry, add another drizzle of olive oil.) 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 absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.

While risotto simmers, toss bell pepper on a baking sheet with a large drizzle of olive oil and remaining Italian Seasoning. Season with salt and pepper. Roast on top rack until softened and lightly charred, 15-20 minutes. Remove from oven.

Once risotto is done, stir in sausage, roasted bell pepper, 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 remaining lemon wedges on the side.