Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens

Ingredients

• 1 cup rice medium-grain
• 2 cups arugula 
• 4 cups fat-skimmed beef broth fat-free
• 8 ounces ground sausage sweet italian
• 1 teaspoon lemon zest grated
• 2 teaspoons olive oil 
• 2 cups onion chopped ( 1 large)
• 3 tablespoons pecorino cheese freshly grated
• 0.3 cup shallots chopped
• 2 teaspoons sugar 
• 0.5 cup water 
• 0.3 cup wine 

Equipment

• bowl
• frying pan
• sauce pan

Directions

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.
3. Add chopped onion and sugar to pan; saut 7 minutes or until onion is golden.
4. Place onion mixture in a small bowl; set aside.
5. Removing casings from sausage.
6. Add sausage to pan; saut 4 minutes or until browned, stirring to crumble.
7. Add chopped shallots; saut 2 minutes.
8. Add Arborio rice; saut 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.
9. 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).
10. Remove from heat; stir in reserved onion, arugula, and remaining ingredients.