Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens

Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Sweet onions and salty cheese temper the bitterness of arugula, which cuts the starchy richness of the rice. Garnish with lemon slices, if desired.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 390
Caloriesfromfat 24 %
Fat 10.3 g
Satfat 3.6 g
Monofat 3.6 g
Polyfat 1.4 g
Protein 21.1 g
Carbohydrate 53.1 g
Fiber 4.4 g
Cholesterol 54 mg
Iron 2.4 mg
Sodium 900 mg
Calcium 104 mg

Ingredients

4 cups fat-free, less-sodium chicken broth
1/2 cup water
2 teaspoons olive oil
2 cups chopped onion (about 1 large)
2 teaspoons sugar
8 ounces sweet turkey Italian sausage
1/4 cup chopped shallots
1 cup Arborio rice or 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

Preparation

1. Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

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. Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble. 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. 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). Remove from heat; stir in reserved onion, arugula, and remaining ingredients.

Note:

David Bonom,

March 2008
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