Ingredients

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

Preparation

  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.