Risotto With Italian Sausage, Caramelized Onions, And Bitter Greens

• 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

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; saute 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; saute 4 minutes or until browned, stirring to crumble. Add chopped shallots; saute 2 minutes. Add Arborio rice; saute 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.

chicken broth, water, olive oil, onion, sugar, sweet turkey, shallots, arborio rice, white wine, arugula, freshly grated pecorino, lemon rind

Taken from www.myrecipes.com/recipe/risotto-with-italian-sausage-caramelized-onions-bitter-greens (may not work)