Risotto with Italian Sausage, Caramelized Onions and Greens

I love risotto. I love that is is a blank canvas that can be embellished with just about anything. Once Lady made one with vanilla beans and butternut squash. Yeah, so good. I had been eyeing this recipe for a few months now and made it for our first meal in our new house. It was my first time to cook in my new HUGE kitchen and it turned out great.

Risotto with Italian Sausage, Caramelized Onions and Greens

adapted from Cooking Light

5 cups fat-free, less-sodium chicken broth
3/4 cup water
2 teaspoons olive oil
2 cups chopped sweet onion (about 1 large)
2 teaspoons sugar
4 ounces sweet turkey Italian sausage
1/4 cup chopped shallots
1 cup Arborio rice
1/3 cup white wine
2 cups baby arugula (may substitute spinach)

1/3 cup freshly grated Parmigiano Reggiano
1 teaspoon lemon zest

Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat olive oil in a large saute pan 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.

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 - be patient, it is worth it). Remove from heat; stir in reserved onion, arugula, and remaining ingredients. (Serves 4. 1 cup per serving)

Nutritional Information
Calories: 390
Fat: 10.3g
Protein: 21.1g
Carbohydrate: 53.1g
Fiber: 4.4g