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Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield

4 servings (serving size: 1 cup)

Sweet onions and salty cheese temper the bitterness of arugula, which cuts the starchy richness of the rice. Garnish with lemon slices, if desired.

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

Nutrition 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

How to Make It

  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.