Risotto With Italian Sausage, Caramelized Onions, and Bitter Gre

Cooking Light 2009

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  cups  reduced-sodium fat-free chicken broth
• 1⁄2 cup water
• 2  teaspoons olive oil
• 2  cups  chopped onions (about 1 large)
• 2  teaspoons sugar
• 8  ounces  sweet turkey Italian sausage
• 1⁄4 cup  chopped shallot
• 1  cup arborio rice or 1  cup  other medium grain rice
• 1⁄3 cup white wine
• 2  cups arugula leaves
• 3  tablespoons  freshly grated pecorino romano cheese
• 1  teaspoon  grated lemon rind

Directions

1. Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. 2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; sauté 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside.
3. 3. Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble.
4. Add chopped shallots; sauté 2 minutes. Add Arborio rice; sauté 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly.
5. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
6. Remove from heat; stir in reserved onion, arugula, and remaining ingredients.