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Risotto with Turkey Sausage, Caramelized Onion, and Bitter Greens

From Unknown’s kitchen

ingredients

  • 4 cups fat-free, low-sodium chicken broth
  • ½ cup water
  • 2 tsp olive oil
  • 2 cups chopped onion (about 1 large)
  • 2 tsp sugar
  • 8 ounces sweet turkey Italian sausage (casings removed)
  • ¼ cup chopped shallots
  • 1 cup Arborio rice (or other medium-grain rice)
  • ⅓ cup dry white wine
  • 2 cups arugula leaves
  • 3 tbsp freshly grated Pecorino Romano cheese
  • 1 tsp grated lemon rind

directions

  1. Bring broth and clam juice 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 heat. Add onion and sugar; sauté 7–10 minutes or until golden and set aside.
  3. Add sausage to pan; sauté 4 minutes or until browned, crumbling as you go. Add shallots; sauté 2 minutes. Add rice and sauté for 30 seconds.
  4. Stir in white wine; cook 45 seconds or until nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until nearly absorbed, stirring constantly.
  5. Add remaining broth, ½ cup at a time, stirring until each portion is absorbed before adding the next (about 20 minutes total).
  6. Remove from heat; stir in reserved onion, arugula, cheese, and lemon rind.