Step 1

Heat 1 1/2 tablespoons of oil in a large pan over medium-high heat. Once the oil is hot and shimmering, add in the onion and pepper. Sauté for 3-4 minutes until tender.

Step 2

Add the garlic and sauté for 30-60 seconds until fragrant.

Step 3

Move the onions and peppers to the sides, leaving a well in the middle, and add 1⁄2 tablespoon of oil. Now add the crumbled sausage and cook for 2-3 minutes until golden.

Step 4

Stir in the rice to combine and toast for 30-60 seconds. Now add the paprika, Italian seasoning, and chili flakes. Sauté for 10-20 seconds until fragrant.

Step 5

Pour in the white wine and cook until it’s fully reduced, about 1-2 minutes.

Step 6

Add the broth, salt, and pepper and stir to combine. Bring to a boil, then lower the heat to a gentle simmer. Place the lid on and cook for about 15 minutes or until the liquid is absorbed and the rice is tender. Refrain from stirring or opening the lid once the rice is simmering so the rice can cook properly.

Step 7

Remove from heat and fluff with a fork. Taste for seasoning and add more if needed. Top with fresh-cut parsley, then serve