• Cooking Time: 60 minutes
• Servings: 4
• Preparation Time: 15 minutes
• 4 cups fat-free, less-sodium chicken broth
• 1/2 cup water
• 2 teaspoons olive oil
• 2 cups chopped onion (about 1 large)
• 2 teaspoons sugar
• 8 ounces sweet turkey Italian sausage
• 1/4 cup chopped shallots
• 1 cup Arborio rice or other medium-grain rice
• 1/3 cup white wine
• 2 cups arugula leaves
• 3 tablespoons freshly grated pecorino Romano cheese
• 1 teaspoon grated lemon rind

1. Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
3. 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.
5. 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.
6. Calories:390 (24% from fat)
7. Fat:10.3g (sat 3.6g,mono 3.6g,poly 1.4g)
8. Protein:21.1g
9. Carbohydrate:53.1g
10. Fiber:4.4g
11. Cholesterol:54mg
12. Iron:2.4mg
13. Sodium:900mg
14. Calcium:104mg

This is an easy risotto recipe that I made last Sunday night from Cooking Light. It took me much longer to carmelize the onions than what is stated in the recipe. I was not too keen on the taste of the arugula, next time I may use baby spinach.