Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens
4 servings (serving size: 1 cup)
Photo: Randy Mayor; Styling: Leigh Ann Ross
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
How to Make It
Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
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.
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.
This was delicious. The bitter greens played nicely off the sweeter onions and the sausage added a nice rich flavor. The sausage should be cooked until its truly brown (not until it has just lost its pink) for maximum taste -- which probably takes more like six minutes, not four.
Very fall-like and hearty dish. Made according to recipe except that I added another sausage and took a reader's advice & pulled the sausage out, kept in same bowl as onions, then added back in at the end. Probably does retain more flavor that way. Served with steamed broccoli and summer squash, with a slice of crusty bread. I was happy with one serving, but my tall & athletic husband ate three!
This recipe turned out absolutely wonderful!! I also put my husband to work with the stirring, and it made the process quite simple. I was always afraid to make risotto because I thought it was a difficult process, but I'm glad I tried this one. After one bite my hubby and I looked at each other in amazement that we created something so delicious. I will definitely make this dish again. I too substituted with spinach because of what we had one hand and it was still great!
This meal was delicious! It was a bit of a painstaking process, but with my husband's help stirring, it made it a lot easier. I used about half of the onion the recipe called for, and was glad I didn't use any more. I also used spinach, because I had it on hand. Overall great recipe, I think I convinced my husband to eat more risotto!
I thought this risotto was delicious! That small amount of pecorino romano gave it a creamy cheesy taste and the arugula was a nice balance with it's bitterness. I did give the arugula a quick steam in the microwave with some water in the bowl - and I left out the lemon zest accidentally. My husband had never had risotto before I made this and I think he'll be eating more of it now!