Risotto with Italian Sausage, Caramelized Onions, and Arugula
- 4 c fat-free, less-sodium chicken broth
- ½ c water
- 2 t olive oil
- 2 c chopped onion
- 2 t sugar
- 8 oz. sweet turkey Italian sausage
- ¼ c chopped shallots
- 1 c Arborio rice
- ⅓ c white wine
- 2 c arugula leaves
- 3T freshly grated pecorino Romano cheese
- 1 t grated lemon rind
- Bring broth and ½ 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, ½ 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.
Recipe by Man of Leisure.info at https://manofleisure.info/risotto-with-italian-sausage-caramelized-onions-and-arugula/
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