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Risotto with Italian Sausage, Caramelized Onions and Arugula

Risotto with Italian Sausage, Caramelized Onions and Arugula

Review Overview

ease of preparation and cooking
9.5
availability of ingredients
10
specialized cooking utensils required
10

Yummy and Healthy

I found this dish in a magazine and loved it. You can substitute anything but the technique and the Arborio rice.

Risotto with Italian Sausage, Caramelized Onions, and Arugula
 
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Ingredients
  • 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
Instructions
  1. Bring broth and ½ 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.
  4. Add chopped shallots; sauté 2 minutes.
  5. Add Arborio rice; sauté 30 seconds.
  6. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly.
  7. 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).
  8. Remove from heat; stir in reserved onion, arugula, and remaining ingredients.

 

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Review Overview

ease of preparation and cooking
9.5
availability of ingredients
10
specialized cooking utensils required
10

Yummy and Healthy

I found this dish in a magazine and loved it. You can substitute anything but the technique and the Arborio rice.
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