Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens

4 Servings
Risotto Risotto
Risotto

4 cups fat-free, less-sodium cken broth
1/2 cup water
2 teaspoons ve oil
2 cups chopped on (about 1 large)
2 teaspoons ar
8 ounces sweet turkey Italian sage
1/4 cup chopped llots
1 cup orio rice or other medium-grain rice
1/3 cup te wine
2 cups gula leaves
3 tablespoons freshly ted pecorino Romano cheese
1 teaspoon grated on 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; 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. 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, 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.


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