4 C. fat-free, less-sodium chick broth
1/2 C. water
2 t. olive oil
2 C. chopped onion (about 1 large)
2 t. sugar
8 oz. sweet turkey Italian sausage
1/4 C. chopped shallots
1 C. Arborio rice
1/3 C. white wine
2 C. arugula leaves
3 T. freshly grated precorino Romano cheese
1 t. grated lemon rind
Bring broth and 1/2 C. water to a simmer in a medium saucepan. Keep warm over low heat.
Heat olive oil in a large saucepan 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.
Remove 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 C. hot broth; cook 2 minutes or until the liquid is nearly absorbed. Add remaining broth, 1/2 C. 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.
4 servings
390 calories, 10.3g fat, 21.1g protein, 53.1g carbs, 4.4g fiber, 900mg sodium