Place stock in a medium saucepan. Bring  to a simmer (do not boil). Keep warm over low-medium heat.

Brown sausage in a large rimmed skillet over medium heat.  Once browned, drain excess grease if needed.  Add shallots and peppers. Cook 1-2 minutes.

Stir in rice, and cook for 1-2 minutes, stirring constantly. Add wine and cook about 2 minutes or until liquid is nearly absorbed, stirring constantly.  Continue by adding stock, ½ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. Add the garlic scapes with the last portion of stock.  Remove risotto from heat and stir in the cheese.