Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens

This needed...something.  It looked good and I followed the instructions as closely as I could, but it just didn't have much flavor.  I had some garlic pork sausage on hand, and as I didn't have the full 8 oz. I added a few ounces of mushrooms.  I also didn't have Romano so I used sharp provolone.  The onions I prepared separately as my husband doesn't like them, but I did include the shallots as well as the lemon peel, some homemade chicken broth and the wine.  Even with the substitutions it should have been just as flavorful, but even after adding some salt and extra cheese it was still lacking.  Maybe leaving the onions out made all the difference but if so my rating still stands as the recipe shouldn't rely so much on these.  I'll see if I can tweak the leftovers but it's doubtful that I will make this again. 

Delicious. Next time I'll add more greens.

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.

This is a family favorite, made with spinach-- a great cold weather comfort food!

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!

What a great recipe! I followed it with the exception of using spinach in place of the arugala and adding an extra sausage to it. Even the kids loved it. I will definitely be making this again.

My wife and I really liked this recipe. The kids, however, felt it was a bit too bitter. Combo of the arugula and lemon zest. I will definitely make this again.

Excellent risotto -- I'll definitely make this again. I substituted spinach for the arugula and did not use the lemon. Yum!

This was the second recipe I made of the "1 List, 5 Meals" and so far I remain disappointed. I have never made a Cooking Light recipe that disappointed, and this one did. I am not a fan of the hot lemon flavor in the dish (from the lemon zest). I felt the lemon competed with the sausage flavor. Perhaps next time I would add roasted red peppers or even sundried tomatoes to go along with the sausage and greens. Also, this is a heavier dish and comes out steaming hot - probably not the best for mid-August in the South.

this was an awesome dish! while cooking i thought i was going to be disappointed because it didn't look like much, but it was amazing! i subbed kale for the arugula, and didn't use the white wine. my only complaint was that this wasn't enough for me, my husband, and my toddler. we all loved the flavors, and the caramelized onions topped it off!

This one is a keeper - I've been making it since I saw it in Cooking Light, and, I don't change a thing. I use trader joe's sicilian chicken sausage, and it leaves the dish a bit spicy - DELICIOUS!

Delicious. Absolutely delicious. The arugula and lemon rind set each other off beautifully, which is only the diamond on the crown of this meal. The risotto rice is worthy of being a meal in itself.

to bitter for my liking

This dish had a very good flavor and seems open to personalizing. I used pre-cooked brown rice added after the shallots cooked down a bit, and thus omitted the majority of the broth and time. I used a spicy greens mix, but look forward to trying spinach when I make this next time, which I certainly will.

I hate making risotto b/c it is such a pain to stir constantly - this recipe is worth every minute! Even my kids said it was the best they have ever had. Only change I made was regular chix broth b/c didn't have the fat free. I sauteed everything prior then just reheated when started stirring in the broth. Great any day meal!

I substituted kale for arugula and it turned out great. Then lemon adds a nice finish, and helps the risotto to still taste robust, but not too rich. I added a few more tablespoons of parmesan, as I love parmesan, and a dash of salt, as it was very under salted. I'm not a person who likes salt much, but I knew my husband would add more. Other than that, this was a hit!

This recipe is outstanding!! This was my first attempt at risotto, and I couldn't believe how easy it was. This is super creamy, although there's seemingly nothing in it to make it feel that way. The lemon is GREAT in this, and the arugala is excellent. The onions take longer to carmelize than the recipe indicates, but it's worth it anyway. Occasionally, I've needed more broth as well, although sometimes it's just right. Just watch it carefully, and add more if needed. Love this recipe- it's a staple in our house!

I had never made risotto before and this recipe was excellent. Not only was it delicious, but it was also easy to follow. I really loved the lemon zest, it added a nice depth to the flavor. I also substituted in spicy italian sausage instead of sweet sausage and spinach (lots of it!) instead of bitter greens. I served it with a spinach and berry salad and a wonderful glass of white wine. I ate the leftovers for lunch today and they were still nice and moist. This recipe took a bit of time to make, but it was definitely worth it and I will be making it again.

Definitely worth the effort! I had never made risotto before so I was kind of nervous, but this was easy and turned out great! Even my husband who is a meat and potatoes guy really liked it. I omitted the arugula because I my grocery store didn't have it, but still turned out delicious:) All I added was a side salad...

Very delicious! First time making risotto and it turned out great. No need to add anything else.

I love this risotto. The addition of the greens and the lemon makes it seem lighter. Also, freeze the leftovers for some great risotto cakes, serving them with poached eggs and light salad.

This recipe tasted and looked like vomit. Will not make again!

The first time I made this I was not impressed as the bitterness of the arugula overpowered the other flavors in the dish (although I think my arugula from the farmer's market was particularly bitter). However we loved the caramelized onions (I caramelized in a separate pan while making the risotto, which worked well, I think 6 minutes is a little skimpy), and my husband is a big sausage fan, so I decided to give it another try. I now use chopped spinach in place of the arugula and it suits us much better. I like one-dish meals that the whole family enjoys, and with that change everyone in the family is happy. However, since it requires constant hands-on time, it doesn't always work for our busy household.

I really loved this dish, but my boyfriend hated it, meaning we probably won't make it again. The ingredients can get expensive, especially the cheese, which I could only find at a specialty store. Perhaps I will sub Parmesan next time? It was a little time-consuming to make, but I appreciate one-dish meals, especially those that make great leftovers like this one.

This was my first time making risotto and it turned out wonderfully. The onions did not caramelize as written. Instead I placed them (about 2 large onions) in a separate pan with 1 tsp of sugar and let them caramelize throughout the entire risotto cooking process and added them into the risotto at the very end. This resulted in a deep brown, very sweet, caramelizing (about 30 minutes) and they were wonderful! I normally do not like onions--but I loved these. I also used hot Italian sausage instead of sweet.

Supper good. My husband went back for thirds. I followed the instructions almost exactly, except that I threw all the broth in at the end at once, let it boil for about 15 minutes, and only stirred for the last 5 minutes. It cut down on stirring time.

I really loved this! I didn't have a lemon, so I left out the zezt. The sauce is so creamy and he arugula and sweetened onions is just perfect. I can't wait to make it again!

Love this recipe! The change I made was using Spicy Italian Sausage. As a fan of Arugula it gives a zest that is complimented by the lemon zest. If you have Meyer Lemons all the better with their unique lemon flavor. My husband frequently asks me to make this recipe

Yum!!! Kids loved it. A few suggestions: Onions in a non-stick skillet with PAM instead of oil and sugar. Italian turkey sausage. And if you are feeling really healthy (or want a more robust meal) short grain brown rice instead of arborio. And spinach can sub for arugula.

This was good, but kind of a pain to make. Not sure I would make again.

This is a great dish, especially for a chilly fall or winter night. I like it so much, that portion control is really out of the question!

This was a great recipe and very easy. We used brown rice and baby spinach instead of what the recipe called for. Definitely one we will use when company is over.

Almost a four star because it is delicious, but it is such a pain to make due to the constant stirring. It is definitely not something to make if you need to be doing two things at once. But, if you have the time, it is very good...tastes like something you would get at a good Italian restaurant. I especially like how the arugula contrasts with the sausage and cheese.

This dish is absolutely amazing. After the 1st bite, my husband said, "This is like eating a gourmet meal at a 5 star restaurant!" The only change that I made was that I used kale instead of arugula. This recipe is definitely a keeper!

So easy to make! I was shocked at how creamy this came out considering no cream was used! It had the perfect amount of bite to it too. The only thing I will change next time is adding the sausage after most of the broth is absorbed so that it retains the flavor a bit better. I might also make this with spicy sausage to add a bit more kick. You can never have enough kick, right?!

This is a favorite and I've made it several times, always to rave reviews and requests for the recipe. Very flavorful and one of those dishes you eat slowly to savor it more. Followed recipe exactly as written.

This recipe has so much flavor! My husband and I absolutely love this dish. It also tastes good as leftovers. It takes some time to prepare so it's not ideal when in a hurry. I would make this for guests but pair it with a second main dish since the flavors are so unique and some might not like.

I had never made risotto before, but always wanted to try. My husband and I loved this dish. He prefers spinach to the arugula, but I think either work well. I did notice that I had to cook the onions a few minutes longer than indicated to get them caramelized. I didn't have a lemon to zest, and we didn't even notice it! I agree that you must be prepared not to leave the stove for 20 minutes, but it's well worth it!