Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens

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)

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.

Nutritional Information

Calories:

390 (24% from fat)

Fat:

10.3g (sat 3.6g,mono 3.6g,poly 1.4g)

Protein:

21.1g

Carbohydrate:

53.1g

Fiber:

4.4g

Cholesterol:

54mg

Iron:

2.4mg

Sodium:

900mg

Calcium:

104mg