Sausage and Pepper "Risotto"

Okay, so it's not real risotto cause I didn't stand in front of the stove stirring and instead just cooked it all in my Dutch oven and then finished it in the oven.  A one pot wonder and yummy too. 
 

2 yellow or orange peppers, large diced

½ sweet yellow onion (about ¾ cup), small diced
3 links Italian sausages, casings removed

Olive oil                       

1 cup Arborio rice

½ cup dry white wine

2-1/2 cups low-sodium broth, heated

1 can diced tomatoes (14 oz.) with juices (I use Muir Glen fire-roasted)

½ cup grated parmesan cheese

½ cup fresh chopped basil

In a Dutch oven, sauté the sausage in a little olive oil until browned.  Don’t cook all the way through as it will continue cooking in the oven.  Preheat oven to 450 degrees.  Remove sausage and add the peppers and onion and cook for about 5 minutes.  Season with salt.

Add the rice and stir for about 2-3 minutes.

Add the wine to deglaze the pan and cook until mostly evaporated.  Add the broth, tomatoes, and cooked sausage.  Cover and bring to a boil.

Put the covered pot into a preheated 450 degree oven for 15 minutes.

Remove and stir in the cheese and basil.